Blackberries are that “side” berry we kind of forget about—plump, gorgeous, and juicy at their peak yet somehow picked over in the cooler section of the market. But when Oreos come knocking, there is something special to be said about their lovely pairing. The title of “no-bake” anything should be relieving, especially in the summertime. We haven’t sacrificed the integrity of the dessert because it doesn’t get any sort of oven caramelization. The fresh berries are blended and folded into fluffy mascarpone whipped cream and set with gelatin. “Oh no gelatin!”... no, it’s not like that. Actually, the gelatin should be the easy part. The Oreo base is compacted with melted butter that solidifies in the fridge, so again, no need to bake! With patience, you have a perfect Friday night summer patio party tart (say that five times fast).
Pro tips:
- If you don’t have a food processor to finely process the Oreos, double up on resealable bags and use a rolling pin.
- Every batch of blackberries will be different depending on their color concentration. Don’t be alarmed if one batch of puree is darker than the next.
- Frozen blackberries are great in smoothies, but not in a no-bake tart. Waterlogged berries are not what we are aiming for. Plus, who wants to wait for them to thaw?
- Slowly add condensed milk to the whipped heavy cream mixture. If it begins to deflate, don’t panic! Once added to the tart, the gelatin will hold everything in place.
Substitutes:
Mascarpone just might not be in the budget, so feel free to use cream cheese instead. If you’re trying to keep this vegetarian-friendly, agar agar is a vegan gelatin substitute. But, if using, make sure to check the direct ratio since it’s not a direct swap.
Made this recipe? Let us know in the comments below.
