No-Bake Blackberry Oreo Tart
Servings 8
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.