Description
This No-Bake Blackberry Oreo Tart combines a crunchy Oreo crust with a luscious, creamy blackberry mascarpone filling, topped with fresh blackberries and optional mini Oreos. Perfect for a refreshing dessert without turning on the oven.
Ingredients
Scale
Crust
- 24 Oreos, finely crushed (about 9.5 oz.)
- 5 tbsp. unsalted butter, melted, cooled
- 1/4 tsp. kosher salt
Filling
- 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
Topping
- 1 tbsp. reserved blackberry puree
- 5 oz. reserved whipped cream
- Remaining 2 oz. fresh blackberries, half cut
- 1/4 cup mini Oreos (optional)
Instructions
- Prepare the crust: In a large bowl, combine finely crushed Oreos, melted butter, and 1/4 teaspoon kosher salt. Using the bottom of a measuring cup, firmly press the Oreo mixture into the bottom and up the sides of a 9-inch tart pan. Place in the freezer until chilled and set, about 20 minutes.
- Dissolve gelatin: In a small saucepan over medium heat, add the packet of gelatin and 3 tablespoons of water. Whisk frequently until the gelatin completely dissolves, about 1 minute. Remove from heat and allow to cool slightly.
- Make blackberry puree: In a blender, puree 15 ounces of fresh blackberries until smooth. Strain the puree through a fine-mesh sieve into a medium bowl to remove seeds, yielding about 1 1/2 cups of smooth puree. Reserve 1 tablespoon of this puree for the topping. To the remaining puree, add orange juice, dissolved gelatin, and remaining 1/4 teaspoon kosher salt, stirring to combine.
- Whip cream and mix filling: Using a stand mixer fitted with a whisk attachment or a handheld mixer in a large bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. Slowly add condensed milk while continuing to beat until fully combined. Reserve 5 ounces of this whipped cream for the topping. On low speed, fold in mascarpone cheese followed by the blackberry mixture, mixing until fully incorporated and no white streaks remain.
- Assemble and chill: Pour the prepared filling into the chilled Oreo crust. Refrigerate the tart for at least 1 hour or up to 2 hours to set properly.
- Prepare the topping: In a medium bowl, gently fold the reserved 1 tablespoon blackberry puree into the reserved 5 ounces of whipped cream until streaks of both are visible, but not completely blended.
- Decorate the tart: Dollop the blackberry whipped cream mixture into the center of the tart. Slice half of the remaining 2 ounces of fresh blackberries and scatter both halved and whole blackberries over the cream topping. Sprinkle mini Oreos over the top if using. Serve chilled.
Notes
- Freezing the crust before filling helps it hold its shape better.
- Sifting the blackberry puree removes seeds, providing a smooth filling texture.
- If mini Oreos are unavailable, crushed Oreos can be used as a topping.
- The tart should be served chilled for best texture and flavor.
- Ensure gelatin is fully dissolved to avoid lumps in the filling.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake tart, blackberry tart, Oreo crust dessert, mascarpone dessert, no bake blackberry tart, easy berry dessert, Oreo blackberry tart
