Description
This No-Bake Blackberry Oreo Tart combines a crisp Oreo cookie crust with a luscious blackberry mascarpone filling, topped with fresh blackberries and creamy whipped topping. It’s a perfect refreshing dessert with a harmonious balance of sweet and tart flavors, all without turning on the oven.
Ingredients
Scale
Crust
- 24 Oreos, finely crushed (about 9.5 oz.)
- 5 tbsp. unsalted butter, melted and cooled
- 1/4 tsp. kosher salt
Filling
- 1 (1/4-oz.) packet gelatin
- 3 tbsp. water
- 17 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, halved
- 1/4 cup mini Oreos (optional)
Instructions
- Prepare Oreo Crust: In a large bowl, combine the finely crushed Oreos, melted butter, and 1/4 teaspoon kosher 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 and firm, about 20 minutes.
- Dissolve Gelatin: In a small saucepan over medium heat, whisk together the gelatin packet and 3 tablespoons of water until the gelatin fully dissolves, approximately 1 minute. Remove from heat and let cool slightly.
- Make Blackberry Puree: In a blender, puree 15 ounces of the 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 puree. Set aside 1 tablespoon of the puree for the tart topping.
- Combine Puree & Flavorings: To the remaining blackberry puree in the bowl, add the orange juice, dissolved gelatin, and remaining 1/4 teaspoon kosher salt. Stir well to combine.
- Whip Cream and Mix Filling: In the large bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the heavy cream on medium-high speed until stiff peaks form. Gradually add the condensed milk and beat until fully combined. Reserve 5 ounces of this whipped cream for topping. On low speed, add the mascarpone cheese and the blackberry mixture to the whipped cream and beat gently until fully incorporated and no white streaks remain.
- Assemble Tart Filling: Pour the blackberry mascarpone filling into the chilled Oreo crust. Smooth the surface and refrigerate for at least 1 hour or up to 2 hours to set.
- Prepare Topping: In a medium bowl, gently fold the reserved 1 tablespoon blackberry puree into the reserved 5 ounces of whipped cream just until streaks of blackberry and cream are visible.
- Decorate Tart: Dollop the blackberry whipped cream mixture in the center of the tart. Cut half of the remaining fresh blackberries in half and arrange them along with the whole blackberries and mini Oreos (if using) on top of the whipped cream dollops for a beautiful finish.
Notes
- Chilling the Oreo crust is important to ensure it sets well before adding filling.
- Straining the blackberry puree helps achieve a smooth, seed-free filling.
- The tart must be refrigerated to allow the gelatin to set and the flavors to meld.
- Mini Oreos are optional but add a nice decorative crunch on top.
- Use room temperature mascarpone for easier incorporation into the filling.
- Be gentle when folding the reserved blackberry puree into whipped cream to keep the swirl effect.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: blackberry tart, no-bake tart, Oreo crust dessert, mascarpone tart, summer dessert, easy no bake dessert
