Ingredients
Scale
- 24 Oreos, finely crushed (about 9.5 oz.)
- 5 Tbsp. unsalted butter, melted, cooled
- 1/2 tsp. kosher salt, divided
- 1 (1/4-oz.) packet gelatin
- 17 oz. fresh blackberries (about 3 cups), 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 (optional)
Instructions
- Mix crushed Oreos, butter, and 1/4 tsp. salt. Press into bottom and up sides of a 9″ tart pan. Freeze until chilled, about 20 minutes.
- In a small saucepan, dissolve gelatin in 3 Tbsp. water over medium heat; cool slightly.
- Blend 15 oz. blackberries into puree. Strain through fine-mesh sieve. Set aside 1 Tbsp. for topping. Add orange juice, gelatin, and remaining salt to remaining puree.
- Beat cream until stiff peaks form. Slowly add condensed milk. Set aside 5 oz. whipped cream. Mix mascarpone and blackberry mixture into remaining cream until smooth.
- Pour filling into crust. Refrigerate 1–2 hours.
- Fold reserved 1 Tbsp. blackberry puree into reserved whipped cream, keeping streaks visible.
- Top tart with whipped cream, halved and whole blackberries, and mini Oreos if using.
Notes
- If you don’t have a food processor, crush Oreos with a rolling pin in a resealable bag.
- Fresh blackberries are recommended; avoid frozen.
- Mascarpone can be substituted with cream cheese. Agar agar works as a vegan gelatin substitute.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American
- Diet: Vegetarian