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No-Bake Blackberry Oreo Tart Recipe

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★★★★★

4.6 from 88 reviews

This delightful No-Bake Blackberry Oreo Tart is a creamy, fruity dessert featuring a crunchy Oreo crust, luscious mascarpone and blackberry filling, and a beautiful topping of fresh blackberries and mini Oreos. Perfect for warm weather or anytime you crave a hassle-free yet impressive sweet treat.

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

Topping

  • 1 tbsp. reserved blackberry puree
  • 5 oz. reserved whipped cream
  • Remaining 2 oz. blackberries
  • 1/4 cup mini Oreos (optional)

Instructions

  1. Prepare the crust: In a large bowl, combine finely crushed Oreos, melted butter, and 1/4 teaspoon kosher salt. Using the bottom of a measuring cup or glass, press the Oreo mixture firmly into the bottom and up the sides of a 9-inch tart pan to form an even crust. Place in the freezer for about 20 minutes to chill and set.
  2. Dissolve the gelatin: In a small saucepan over medium heat, combine the gelatin packet and 3 tablespoons of water, whisking occasionally until the gelatin is fully dissolved, approximately 1 minute. Remove from heat and let it cool slightly.
  3. Make the blackberry puree: In a blender, puree 15 ounces of blackberries until smooth. Pour 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 of this puree for the topping and set aside.
  4. Mix filling base: To the remaining blackberry puree in the bowl, add 1 tablespoon orange juice, the dissolved gelatin, and 1/4 teaspoon kosher salt. Stir gently to combine.
  5. Whip the cream and combine: Using a stand mixer fitted with a whisk attachment (or a handheld mixer), whip the heavy cream on medium-high speed until stiff peaks form. Gradually add the condensed milk, continuing to beat until fully incorporated. Reserve 5 ounces of this whipped cream for the topping.
  6. Combine mascarpone and blackberry mixture: Reduce mixer speed to low and add the mascarpone cheese and the blackberry puree mixture to the whipped cream. Beat gently until smooth and uniform with no white streaks remaining.
  7. Assemble the tart: Pour the blackberry mascarpone filling into the chilled Oreo crust, smoothing the top. Refrigerate the tart for at least 1 hour and up to 2 hours to set properly.
  8. Prepare topping: In a medium bowl, fold the reserved 1 tablespoon of blackberry puree into the 5 ounces of reserved whipped cream gently, leaving visible streaks of both.
  9. Garnish the tart: Spoon dollops of the blackberry whipped cream mixture onto the center of the tart. Cut half of the remaining 2 ounces of fresh blackberries in half, and arrange these halves along with the whole blackberries on top of the cream. Optionally, sprinkle mini Oreos for added texture and decoration.

Notes

  • Ensure the mascarpone is at room temperature to avoid lumps in the filling.
  • Freezing the crust before filling helps it hold shape since this is a no-bake tart.
  • If fresh blackberries are unavailable, frozen blackberries can be thawed and used instead, but the texture may be slightly different.
  • Gelatin dissolves quickly—avoid boiling it to keep the gelatin’s setting properties.
  • The small amount of salt balances the sweetness and enhances the flavors.
  • For a citrus twist, you may substitute the orange juice with lemon or lime juice.
  • Mini Oreos on top are optional but provide a fun texture contrast.

Keywords: Blackberry tart, No-bake dessert, Oreo crust tart, Mascarpone dessert, Summer berry tart

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