Blackberry Custard Torte

1 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
1 egg

Filling
3 egg yolks
2 cups (16 ounces) sour cream
1/2 cup sugar
1/4 teaspoon vanilla extract
4 cups fresh or frozen blackberries, drained, divided
Whipped cream

In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.

For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust.

Carefully pour sour cream mixture over berries. Place springform pan on a baking sheet. Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall).

Remove sides of pan. Top with whipped cream and remaining blackberries. This dessert is best eaten the same day it's prepared. Refrigerate any leftovers. Makes 12-14 servings.

Note: Even a tight-fitting springform pan may leak. To prevent drips, place the pan on a shallow baking pan in the oven.