No-Bake Blackberry Oreo Tart Recipe

Introduction

This No-Bake Blackberry Oreo Tart is a delightful combination of tart blackberries and rich Oreo crust, perfect for a refreshing dessert. It requires no baking and comes together quickly, making it ideal for warm days or last-minute gatherings.

Ingredients

• 24 Oreos, finely crushed (about 9.5 oz.)
• 5 tbsp. unsalted butter, melted and cooled
• 1/2 tsp. kosher salt, divided
• 1 (1/4-oz.) packet gelatin
• 17 oz. fresh blackberries (about 3 cups), divided
• 1 tbsp. orange juice
• 2/3 cup heavy whipping cream
• 2/3 cup condensed milk
• 6 oz. mascarpone, room temperature
• 1/4 cup mini Oreos (optional)

Instructions

1. Step 1: In a large bowl, mix the crushed Oreos, melted butter, and 1/4 teaspoon of salt. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan using the bottom of a measuring cup. Freeze for about 20 minutes until chilled.
2. Step 2: In a small saucepan over medium heat, cook the gelatin with 3 tablespoons of water, whisking constantly, until the gelatin dissolves (about 1 minute). Remove from heat and let it cool slightly.
3. Step 3: Blend 15 ounces of blackberries until smooth and strain through a fine-mesh sieve into a medium bowl. You should have about 1 1/2 cups of puree. Set aside 1 tablespoon of this puree for topping. Stir the orange juice, dissolved gelatin, and remaining 1/4 teaspoon salt into the rest of the blackberry puree.
4. Step 4: Using a stand mixer with a whisk attachment or a handheld mixer, beat the heavy cream on medium-high speed until stiff peaks form. Gradually add the condensed milk and beat until combined. Set aside 5 ounces of the whipped cream for topping.
5. Step 5: On low speed, add the mascarpone and blackberry mixture to the remaining whipped cream and mix until fully incorporated with no white streaks.
6. Step 6: Pour the filling into the prepared Oreo crust and refrigerate for at least 1 hour, or up to 2 hours.
7. Step 7: Fold the reserved 1 tablespoon of blackberry puree into the reserved 5 ounces of whipped cream just until streaks remain visible. Dollop this mixture onto the center of the tart.
8. Step 8: Cut half of the remaining 2 ounces of blackberries in half. Garnish the whipped cream with both halved and whole blackberries and scatter mini Oreos on top if desired.

Tips & Variations

• Use fresh blackberries for the best flavor; frozen can work but may affect texture.
• For a citrus twist, add a teaspoon of lemon zest to the filling mixture.
• Mini Oreos add a fun crunch but can be omitted for a simpler presentation.
• If you prefer a firmer filling, increase the gelatin by half a packet and dissolve accordingly.

Storage

Store the tart covered in the refrigerator for up to 3 days. Refrain from freezing to preserve the delicate texture. When ready to serve, let it sit at room temperature for 10 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries but thaw them completely and drain any excess liquid before using to avoid a watery filling.

Is there a substitute for gelatin?

You can use agar-agar powder as a vegetarian alternative, but follow the package instructions carefully as it sets differently from gelatin.

No-Bake Blackberry Oreo Tart Recipe

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★★★★★

4.5 from 54 reviews

This luscious No-Bake Blackberry Oreo Tart combines a crunchy Oreo crust with a creamy, fruity filling made from fresh blackberries, mascarpone, and whipped cream. Perfect for those who want an elegant dessert without turning on the oven, this tart balances rich, tangy, and sweet flavors with a smooth texture and a visually stunning presentation topped with fresh blackberries and mini Oreos.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 17 oz. fresh blackberries (about 3 cups), divided
• 1 tbsp. orange juice
• 2/3 cup heavy whipping cream
• 2/3 cup condensed milk
• 6 oz. mascarpone, room temperature
• 1/4 tsp. kosher salt

Topping (optional)

• 1/4 cup mini Oreos

Instructions

1. Prepare the crust: In a large bowl, combine the finely crushed Oreos, melted butter, and 1/4 tsp kosher salt. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan using the bottom of a measuring cup to create an even layer. Place the crust in the freezer to chill for about 20 minutes until set.
2. Dissolve the gelatin: In a small saucepan over medium heat, add the gelatin packet and 3 tablespoons of water. Whisk frequently until the gelatin completely dissolves, approximately 1 minute. Remove from heat and allow to cool slightly.
3. Make the blackberry puree: Blend 15 oz. of fresh blackberries in a blender 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 for topping. To the remaining puree, add the orange juice, dissolved gelatin, and remaining 1/4 tsp kosher salt. Stir well to combine.
4. Whip the cream and combine filling: Using a stand mixer with a whisk attachment or a handheld mixer, beat the heavy whipping cream on medium-high speed until stiff peaks form. Slowly add condensed milk while beating until blended. Reserve about 5 oz. of this whipped cream for the topping. On low speed, add the mascarpone and blackberry mixture to the remaining whipped cream and beat just until incorporated and no white streaks remain.
5. Assemble the tart: Pour the blackberry mascarpone filling into the chilled Oreo crust. Smooth the top gently with a spatula. Refrigerate the tart for at least 1 hour, up to 2 hours, to allow it to set securely.
6. Prepare the topping: In a medium bowl, fold the reserved 1 tablespoon blackberry puree into the reserved 5 oz. of whipped cream. Fold gently just until streaks of blackberry and cream remain visible; do not overmix to maintain a marbled effect.
7. Decorate the tart: Dollop the marbled whipped cream into the center of the tart. Cut half of the remaining 2 oz. of fresh blackberries in half. Arrange both halved and whole blackberries on top of the whipped cream along with mini Oreos if using, creating an attractive finish.

Notes

• Make sure the mascarpone is at room temperature to blend smoothly with the whipped cream.
• If you don’t have mini Oreos, regular Oreos crushed into small pieces can be used for topping.
• For best results, chill the tart for the full hour or until the filling is firm enough to slice cleanly.
• You can substitute orange juice with lemon juice for a slightly different citrus flavor.
• This tart keeps well covered in the refrigerator for up to 2 days.

Keywords: blackberry tart, no-bake dessert, Oreo crust, mascarpone tart, easy fruit tart, summer dessert