Description
A no-bake dessert featuring a chocolate crust and creamy blackberry filling that sets firmly after chilling.
Ingredients
Scale
- 3 cups (about 270 g) chocolate sandwich cookies (classic Oreos recommended)
- 5 tablespoons (70 g) unsalted butter, melted
- 12 oz (340 g) Driscoll’s fresh blackberries
- 1 tablespoon (21 g) honey
- 1 tablespoon (approx. 10 g) plain gelatin
- 1 cup (240 ml) heavy whipping cream
- ⅓ cup (110 g) sweetened condensed milk
Instructions
- Step 1: In a large bowl, combine the chocolate sandwich cookie crumbs with the melted butter. Mix thoroughly until crumbs are fully coated and hold together when pressed. Press this mixture firmly and evenly into the bottom and sides of a 10-inch tart pan by hand to form the crust. Place the tart pan in the freezer to chill while you prepare the filling.
- Step 2: Place the blackberries in a blender and process until smooth. Strain the puree through a mesh sieve to remove all seeds, discarding the seeds afterwards. Stir the honey into the strained blackberry puree. Add the plain gelatin and stir to combine. Let the mixture rest for 5 minutes to allow the gelatin to bloom. Then microwave this mixture for 30 seconds and stir gently until the gelatin dissolves completely and the mixture is smooth.
- Step 3: In a large bowl, whip the heavy whipping cream with a whisk or hand mixer until soft peaks form, approximately 3 to 4 minutes. This means the cream holds a gentle peak when the whisk is lifted but is not stiff.
- Step 4: Drizzle the sweetened condensed milk evenly over the whipped cream. Then pour the melted blackberry gelatin puree over the top. Using a spatula, gently fold all ingredients together until the mixture is uniform in color, taking care not to deflate the whipped cream.
- Step 5: Scoop the blackberry cream mixture into the prepared crust, smoothing the surface evenly with a spatula. Cover the tart and refrigerate for at least 1 hour to allow the filling to set.
- Step 6: Once chilled, slice the tart and serve. Optionally, garnish with fresh blackberries or additional whipped cream before serving.
Notes
- Room Temperature: Store the tart in an airtight container at room temperature for up to 2 days without refrigeration.
- Refrigeration: Keep the tart in an airtight container in the refrigerator for up to 7 days. Chill before serving.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If the cookie crust crumbles easily, add an extra tablespoon of melted butter before pressing into the tart pan for better binding.
- If the blackberry puree does not set properly, allow it to rest another 5 minutes before microwaving again for 30 seconds and stirring gently.
- If the whipped cream does not reach soft peaks, continue whipping for another minute until the desired texture forms.
- To reduce sweetness, decrease sweetened condensed milk by 1 tablespoon.
- If gelatin does not fully dissolve, gently reheat the mixture for an additional 10 seconds, stirring until smooth.
- Garnish with fresh blackberries or a dollop of whipped cream per slice.
- Serve alongside vanilla ice cream or a side of fresh fruit salad or mint leaves.
- Add to dessert trays with chocolate mousse or berry pavlova.
- Use tart slices as accompaniments to yogurt parfaits or berry granola cups.
- Sprinkle crushed cookie crumbs or drizzle chocolate sauce on top for extra presentation appeal.
- Use fresh, plump blackberries with deep color and slight shine for optimal natural sweetness and tartness.
- Classic chocolate sandwich cookies (Oreos) provide a firm, chocolatey base ideal for tart crusts.
- Unsalted butter should be melted and preferably softened before mixing to ensure an even crust texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg