Name: No-Bake Blackberry Oreo Tart Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 24 Oreos, finely crushed (about 9.5 oz.); 5 tbsp. unsalted butter, melted, cooled; 1/4 tsp. kosher salt; 1 (1/4-oz.) packet gelatin; 15 oz. fresh blackberries (about 3 cups divided); 1 tbsp. orange juice; 1/4 tsp. kosher salt; 2/3 cup heavy whipping cream; 2/3 cup condensed milk; 6 oz. mascarpone cheese, room temperature; 1 tbsp. reserved blackberry puree; 5 oz. reserved whipped cream; Remaining 2 oz. fresh blackberries, half cut; 1/4 cup mini Oreos (optional)

Ingredients

24 Oreos, finely crushed (about 9.5 oz.)

5 tbsp. unsalted butter, melted and cooled

1/2 tsp. kosher salt, divided

1 (1/4-oz.) packet gelatin

17 oz. fresh blackberries (about 3 cups), divided

1 tbsp. orange juice

2/3 cup heavy whipping cream

2/3 cup condensed milk

6 oz. mascarpone, room temperature

1/4 cup mini Oreos (optional)

Instructions

Step 1: In a large bowl, mix the crushed Oreos, melted butter, and 1/4 teaspoon salt. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan using the bottom of a measuring cup. Freeze the crust until chilled, about 20 minutes.

Step 2: While the crust chills, combine the gelatin and 3 tablespoons water in a small saucepan over medium heat. Whisk frequently until the gelatin dissolves, about 1 minute. Remove from heat and let cool slightly.

Step 3: Place 15 ounces of blackberries in a blender and puree until smooth. Strain the puree through a fine-mesh sieve into a medium bowl, yielding about 1 1/2 cups. Reserve 1 tablespoon of the puree for topping.

Step 4: Add the orange juice, dissolved gelatin, and the remaining 1/4 teaspoon salt to the blackberry puree and stir to combine.

Step 5: In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer in a large bowl, beat the heavy cream on medium-high speed until stiff peaks form. Gradually add the condensed milk while continuing to beat until combined. Set aside 5 ounces of this whipped cream for topping.

Step 6: With the mixer on low speed, add mascarpone and the blackberry mixture to the whipped cream. Beat until smooth and no white streaks remain.

Step 7: Pour the filling into the chilled Oreo crust. Refrigerate for at least 1 hour or up to 2 hours to set.

Step 8: In a medium bowl, gently fold the reserved 1 tablespoon of blackberry puree into the reserved 5 ounces of whipped cream until streaks of both are visible.

Step 9: Spoon dollops of the blackberry whipped cream into the center of the tart. Slice half of the remaining 2 ounces of blackberries in half. Garnish the tart with the halved and whole blackberries and mini Oreos if using.

Tips & Variations

To ensure a smooth filling, make sure the mascarpone is at room temperature before mixing.

For a dairy-free option, substitute mascarpone with coconut cream and use a nondairy condensed milk alternative.

Try swapping orange juice for lemon juice for a tangier flavor twist.

If you prefer a firmer crust, you can bake the crust at 350°F for 8 minutes before chilling, though this tart is traditionally no-bake.

FAQs

Can I use frozen blackberries for this tart?

Yes, frozen blackberries can be used if fresh aren’t available. Thaw them completely and drain excess liquid before pureeing to avoid a watery filling.

What can I substitute if I don’t have gelatin?

You can use agar-agar as a vegetarian alternative, but use according to package instructions as it sets differently. Another option is to omit gelatin and chill longer, though the filling may be softer.