Indulge your senses in the sweet symphony of flavors and textures with this delectable Blackberry Mascarpone Tart. This dessert combines a luscious blackberry-infused mascarpone filling with an Oreo crust, resulting in a delightful treat that’s both visually stunning and irresistibly delicious. Follow these steps to create this masterpiece.
Ingredients:
For the Oreo Crust:
- 24 Oreos, finely crushed (about 9.5 oz.)
- 5 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon kosher salt, divided
For the Blackberry Mascarpone Filling:
- 1 (1/4-oz.) packet 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)
Directions:
Step 1: Creating the Oreo Crust
Begin by mixing the finely crushed Oreos, melted butter, and 1/4 teaspoon of kosher salt in a large bowl. Use the bottom of a measuring cup to firmly press this Oreo mixture into the bottom and up the sides of a 9-inch tart pan. Place the pan in the freezer and let it chill for about 20 minutes to set.
Step 2: Preparing the Gelatin
While the crust chills, in a small saucepan over medium heat, combine the gelatin and 3 tablespoons of water. Whisk this mixture frequently until the gelatin completely dissolves, which should take around 1 minute. Let it cool slightly.
Step 3: Crafting the Blackberry Puree
In a blender, blend 15 ounces of fresh blackberries until they become a smooth puree. Strain this puree through a fine-mesh sieve into a medium bowl, yielding approximately 1 1/2 cups of puree. Set aside 1 tablespoon of this puree for later use. Add orange juice, the previously prepared gelatin mixture, and the remaining 1/4 teaspoon of salt to the remaining blackberry puree. Stir these ingredients together to create a flavorful blackberry mixture.
Step 4: Preparing the Filling
In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat the heavy whipping cream on medium-high speed until stiff peaks form. Slowly add the condensed milk and continue to beat until fully combined. Reserve 3 ounces of the whipped cream for topping. With the mixer on low speed, add the mascarpone and the blackberry mixture. Beat until the mixture is fully incorporated and no white streaks remain.
Step 5: Assembling the Tart
Pour the prepared blackberry mascarpone filling into the Oreo crust, ensuring it spreads evenly. Refrigerate the tart for at least 1 hour, or up to 2 hours, allowing it to set.
Step 6: Adding the Finishing Touches
In a medium bowl, gently fold the reserved 1 tablespoon of blackberry puree into the reserved 5 ounces of whipped cream until both the blackberry and whipped cream create distinct swirls.
To complete your Blackberry Mascarpone Tart, dollop the center of the tart with the blackberry-swirled whipped cream. Cut half of the remaining 2 ounces of fresh blackberries in half and arrange them, along with whole blackberries and mini Oreos if desired, on top of the cream for a visually appealing and delicious garnish.
This tart is a visual masterpiece and a culinary delight, offering a balance of sweet, creamy, and fruity flavors with a satisfying Oreo crunch. It’s a perfect dessert for any occasion that will impress your guests and leave them wanting more. Enjoy!