No-Bake Blackberry Oreo Tart
Blackberries often go unnoticed as the "side" berry—plump, stunning, and bursting with juiciness at their peak, yet somehow overlooked in the cooler section of the market. However, when paired with Oreos, there's something truly delightful about their combination. The idea of a "no-bake" dessert is especially appealing, particularly during the summertime. Rest assured, we haven't compromised the dessert's integrity by skipping any oven caramelization. Instead, we blend the fresh berries and gently fold them into a fluffy mixture of mascarpone whipped cream, setting it all with gelatin. Don't worry about the gelatin—it's simpler than you may think. The Oreo base is created by compacting crushed cookies with melted butter, which solidifies in the refrigerator, eliminating the need for baking. With a little patience, you'll have the perfect tart for a Friday night summer patio party (try saying that five times fast).Pro tips:If you don't have a food processor to finely process the Oreos, double up on resealable bags and use a rolling pin.Keep in mind that each batch of blackberries may vary in color concentration, so don't be alarmed if one batch of puree appears darker than the next.For cost-effective alternatives, cream cheese can be used as a substitute for mascarpone. If you're aiming to maintain a vegetarian-friendly recipe, agar agar is a vegan gelatin substitute worth considering. However, please note that the direct substitution ratio may differ, so it's important to check the specific guidelines for using agar agar.
Ingredients
- 24 Oreos, finely crushed (about 9.5 oz.)
- 5 tbsp. unsalted butter, melted, cooled
- 1/2 tsp. kosher salt, divided
- 1 (1/4-oz.) packet gelatin
- 17 oz. fresh blackberries (about 3 c.), divided
- 1 tbsp. orange juice
- 2/3 c. heavy whipping cream
- 2/3 c. condensed milk
- 6 oz. mascarpone, room temperature
- 1/4 c. mini Oreos (optional)
Instructions
- In a large bowl, mix Oreos, butter, and 1/4 teaspoon salt. Using the bottom of a measuring cup, press Oreo mixture into the bottom and up sides of an 8" tart pan. Freeze until chilled, about 20 minutes.
- Meanwhile, in a small saucepan over medium heat, cook gelatin and 3 tablespoons water, whisking frequently, just until gelatin dissolves, about 1 minute. Let cool slightly.
- In a blender, blend 15 ounces blackberries into a smooth puree. Strain through a fine-mesh sieve into a medium bowl (you should have about 1 1/2 cups puree). Set aside 1 tablespoon puree for topping. Add orange juice, gelatin, and remaining 1/4 teaspoon salt to remaining blackberry puree and stir to combine.
- In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat cream on medium-high speed until stiff peaks form. Slowly add milk and beat until combined. Set aside 5 ounces cream for topping. With the mixer on low speed, add mascarpone and blackberry mixture and beat until incorporated and no white streaks remain.
- Pour filling into Oreo crust. Refrigerate at least 1 hour or up to 2.
- In a medium bowl, fold reserved 1 tablespoon blackberry puree into reserved 5 ounces whipped cream just until there are solid streaks of both blackberry and whipped cream visible.
- Dollop center of tart with whipped cream. Cut half of remaining 2 ounces blackberries in half. Top cream with halved and whole blackberries and mini Oreos (if using).
Nutrition
Calories: 472kcalCarbohydrates: 41gProtein: 7gFat: 31gSaturated Fat: 17gTrans Fat: 1gCholesterol: 72mgSodium: 358mgPotassium: 315mgFiber: 4gSugar: 32gCalcium: 132mgIron: 5mg
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