Ingredients
Equipment
Method
Oreo Crust
- Coat a 9-inch tart pan with nonstick cooking spray. Set aside.
- Pulse Oreo cookies, including filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
- Add melted butter to Oreo crumbs and pulse until evenly moistened.
- Using the bottom of a clean measuring cup, firmly press crumbs into base and up the sides of tart pan.
- Place tart pan in the freezer to chill while you prepare blackberry filling.
Blackberry Tart
- Puree blackberries in a blender until smooth.
- Add granulated sugar, gelatin, cream cheese and vanilla then blend on high until well combined. Set aside.
- In a separate bowl, beat heavy whipping cream with an electric mixer until stiff peaks form.
- Add blackberry filling to heavy whipping cream then fold with a rubber spatula until combined. Note: If the mixture is lumpy, give it a quick whisk by hand until smooth.
- Remove Oreo crust from freezer. Pour filling into crust and smooth the top with an offset spatula. Refrigerate for a few hours until set then cover with plastic wrap and refrigerate overnight.
- Gently remove rim from tart pan then slice and serve. Garnish with additional blackberries if desired.
- Cover leftovers and store in the refrigerator up to 5 days.