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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.

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
  • 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

Find it online: https://flavorsbymaya.com/no-bake-blackberry-oreo-tart-recipe/