Blackberry Oreo Tart
Ingredients:
24 Oreos, finely crushed
5 Tbsp. unsalted butter, melted, cooled
1/2 tsp. kosher salt, divided
1 (1/4-oz.) packet gelatin
17 oz. fresh blackberries, divided
1 Tbsp. orange juice
2/3 cup heavy whipping cream
2/3 cup condensed milk
6 oz. mascarpone, room temperature
1/4 cup mini Oreos
Detailed Steps:
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 an 9" tart pan. Freeze until chilled, about 20 minutes.
Meanwhile, in a small saucepan over medium heat, cook gelatin and 3 tablespoons 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 (you should have about 1-1/2 cups puree). Set aside 1 tablespoon puree for topping. Add orange juice, gelatin, and remaining 1/4 tsp. salt to remaining blackberry puree and stir to combine.
In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat cream on medium-high 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 there are solid streaks of both blackberry and whipped cream visible.
Dollop center of tart with whipped cream. Cut half of remaining 2 oz. blackberries in half. Top cream with halved and whole blackberries and mini Oreos .
Prep Time: 40 mins.
Total Time: 1 hr. 40 mins.
Blackberries are not only delicious but also packed with antioxidants, vitamins, and dietary fiber, making this Blackberry Oreo Tart a treat that balances indulgence with nutritional benefits. When preparing the crust, using finely crushed Oreos combined with melted butter and kosher salt provides a rich, crunchy base that complements the tart's creamy filling. Freezing the crust ensures it sets firmly, preventing sogginess. Gelatin plays a crucial role in stabilizing the tart filling. Dissolving gelatin carefully in water and allowing it to cool helps maintain the creamy texture without compromising the tartness of the blackberry puree. Straining the blackberry puree eliminates seeds and creates a smooth base. Incorporating orange juice into the blackberry mixture adds subtle acidity and brightness, enhancing the natural berry flavor. The use of heavy whipping cream whipped to stiff peaks folded with condensed milk and mascarpone creates a rich, velvety filling that balances sweetness and tartness. For topping, folding remaining blackberry puree into reserved whipped cream gives a marbled effect that adds visual appeal and a burst of fresh fruity flavor. Garnishing with fresh blackberries and mini Oreos not only adds texture and contrast but also ties the tart's flavor profile together beautifully. This tart, with about 40 minutes prep time and a total of 1 hour 40 minutes chilling, is perfect for special occasions or any time you crave a refreshing yet indulgent dessert. Its combination of textures—from the crunchy crust, smooth filling, to juicy berries—makes it a crowd-pleaser. To serve, slice the tart with a sharp knife dipped in hot water for clean cuts. This dessert also pairs exceptionally well with a cup of tea or iced coffee. By following these detailed steps and ingredient proportions, you ensure a professional-quality tart that impresses with every bite.
