Blackberry Oreo Tart
Recipe Date:
March 25, 2025
Serving Size:
8
Prep Time:
40 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
Blackberry season is here and this tart is a tasty and beautiful way to celebrate it! No bake needed, simple and delicious…with no exotic ingredients to hunt down.
Ingredients
- 24 Oreos, finely crushed
- 5 tbsp. unsalted butter, melted and cooled
- 1/2 tsp. kosher salt, divided
- 1 packet gelatin
- 17 oz fresh blackberries (about 3 cups)
- 1 tbsp. orange Juice
- 2/3 cup heavy whipping cream
- 6 oz. mascarpone, room temperature
- 2/3 cup condensed milk
- 1/4 cup mini oreos, optional
Directions
- In a large bowl, mix Oreos, butter, and 1/4 tsp. Salt. Using the bottom of a measuring cup press Oreo mixture into the bottom and up sides of a 9″ tart pan. Freeze until chilled, about 30 minutes.
- Meanwhile, in a small saucepan over medium heat, cook gelatin and 3 tablespoons of water, whisking frequently, just until gelatin dissolves about 1 minute. Let cool slightly.
- In a blender, blend 15 oz. blackberries into a smooth puree. Strain through a fine mesh sieve into a medium bowl and set aside, reserve 1 tbsp. of puree for garnish. Add orange juice, gelatin and remaining 14 tsp. salt to remaining blackberry puree and stir to combine.
- In the large bowl of a stand mixer fitted with the whisk attachment, or with a handheld mixer, beat cream on medium speed until stiff peaks form. Slowly add condensed milk and beat until combined. Set aside 5 oz. 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 tbsp. blackberry puree into reserved 5 oz whipped cream just until thee are solid streaks of both blackberry and whipped cream visible.
- Dollop center of the tart with whipped cream. Cut half of remaining oz. blackberries in half. Top cream with halved and whole blackberries and mini oreos.