No-Bake Blackberry Oreo Tart

This Blackberry Mascarpone Tart features a rich and creamy filling encased in a crunchy Oreo crust. Fresh blackberries and a touch of orange juice add a burst of fruity flavor, while the mascarpone cheese lends a smooth and luxurious texture. Perfect for a summer dessert or any special occasion, this tart is sure to impress your guests.

Ingredients:

Crust:

• 24 Oreos, finely crushed (about 9.5 oz.)
• 5 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon kosher salt, divided

Filling:

• 17 ounces fresh blackberries (about 3 cups), divided
• 1 tablespoon orange juice
• 2/3 cup heavy whipping cream
• 2/3 cup condensed milk
• 6 ounces mascarpone, room temperature
• 1 packet (1/4-ounce) gelatin

For Topping (optional):

• 1/4 cup mini Oreos
• Reserved 1 tablespoon blackberry puree
• Reserved 3 ounces whipped cream
• Additional fresh blackberries (halved and whole)

Directions:

1. Prepare the Crust:
   • In a large bowl, mix the crushed Oreos, melted butter, and 1/4 teaspoon of kosher salt.
   • Press the Oreo mixture into the bottom and up the sides of a 9-inch tart pan using the bottom of a measuring cup.
   • Freeze the crust until chilled, about 20 minutes.
2. Prepare the Gelatin:
   • In a small saucepan over medium heat, combine gelatin and 3 tablespoons of water. Whisk frequently until the gelatin dissolves, about 1 minute. Let it cool slightly.
3. Prepare the Blackberry Mixture:
   • In a blender, blend 15 ounces of blackberries into a smooth puree. Strain the puree through a fine-mesh sieve into a medium bowl (you should have about 1 1/2 cups of puree).
   • Reserve 1 tablespoon of blackberry puree for topping. To the remaining blackberry puree, add orange juice, gelatin, and the remaining 1/4 teaspoon salt. Stir to combine.
4. Prepare the Filling:
   • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat the heavy cream on medium-high speed until stiff peaks form.
   • Slowly add the condensed milk and beat until combined. Reserve 3 ounces of whipped cream for topping.
   • With the mixer on low speed, add the mascarpone cheese and blackberry mixture. Beat until incorporated and no white streaks remain.
5. Assemble the Tart:
   • Pour the blackberry mascarpone filling into the prepared Oreo crust. Refrigerate for at least 1 hour, or up to 2 hours, to set.
6. Prepare the Topping:
   • In a medium bowl, fold the reserved 1 tablespoon of blackberry puree into the reserved 5 ounces of whipped cream until there are solid streaks of both blackberry and whipped cream visible.
7. Garnish and Serve:
   • Dollop the center of the tart with the blackberry whipped cream mixture.
   • Top with halved and whole blackberries and mini Oreos (if using).

Conclusion:

This Blackberry Mascarpone Tart with Oreo Crust is a delightful combination of creamy, tangy, and sweet flavors. The Oreo crust provides a satisfying crunch, while the blackberry filling adds a fresh and fruity twist. Serve chilled and enjoy this elegant dessert with family and friends!