Let’s talk about blackberries, the underappreciated gems of the berry world—plump, beautiful, and bursting with juice, yet often overlooked in the produce aisle. But when Oreos enter the picture, there’s magic in the air. The term “no-bake” should bring a sigh of relief, especially in the summer heat. Don’t worry, skipping the oven won’t compromise the dessert’s integrity. The fresh berries are blended and folded into fluffy mascarpone whipped cream, then set with gelatin. Gelatin? Don’t stress; it’s a breeze. The Oreo base is a simple mix of crushed cookies and melted butter, chilled to perfection. With a little patience, you’ve got the ideal treat for a Friday night summer patio party (try saying that five times fast).
Here are some tips:
- No food processor? No problem! Use a rolling pin and a sturdy bag to crush those Oreos.
- Each batch of blackberries brings its own hue to the mix. Don’t fret if the puree varies in color.
- Frozen blackberries are a smoothie staple, but they won’t work for this tart. We’re after fresh, juicy berries here.
- When adding condensed milk to the whipped cream, take it slow. If it loses its fluff, don’t panic. The gelatin will keep everything in place once the tart sets.
Substitutions:
- Mascarpone not in the budget? Cream cheese works just fine. For a vegan twist, try agar agar as a gelatin substitute, but adjust the ratio accordingly.
No-Bake Blackberry Oreo Tart
Ingredients
- 24 Oreos finely crushed (about 9.5 oz.)
- 5 tablespoons unsalted butter melted and cooled
- 1/2 teaspoon kosher salt divided
- 1 packet 1/4 oz. gelatin
- 17 oz. fresh blackberries about 3 cups, divided
- 1 tablespoon orange juice
- 2/3 cup heavy whipping cream
- 2/3 cup condensed milk
- 6 oz. mascarpone at room temperature
- 1/4 cup mini Oreos optional
Instructions
- Mix crushed Oreos, melted butter, and 1/4 teaspoon salt in a bowl. Press the mixture into the bottom and up the sides of a 9″ tart pan. Freeze for about 20 minutes.
- In a saucepan over medium heat, dissolve gelatin in 3 tablespoons of water, stirring frequently. Let cool slightly.
- Blend 15 ounces of blackberries into a smooth puree. Strain through a sieve, reserving 1 tablespoon for topping.
- Add orange juice, gelatin, and remaining salt to the blackberry puree.
- Beat cream until stiff peaks form. Slowly add condensed milk, then incorporate mascarpone and blackberry mixture.
- Pour filling into the Oreo crust and refrigerate for at least 1 hour.
- Fold reserved blackberry puree into whipped cream.
- Top the tart with whipped cream, halved blackberries, and mini Oreos if desired.