The title of "no-bake" anything should be relieving, especially in the summer, as we haven't compromised the integrity of the dessert because it doesn't get any sort of oven caramelization.
INGREDIENTS:24 Oreos, finely crushed (about 9.5 oz.)5 Tbsp. unsalted butter, melted, cooled1/2 tsp. kosher salt, divided1 (1/4-oz.) packet gelatin17 oz. fresh blackberries (about 3 c.), divided 1 Tbsp. orange juice2/3 c. heavy whipping cream2/3 c. condensed milk 6 oz. mascarpone, room temperature1/4 c. mini Oreos (optional)
Step 1: Combine the Oreos, butter, and 1/4 teaspoon salt in a large bowl. Press the Oreo mixture into the bottom and up the sides of a 9-inch tart pan using the bottom of a measuring cup. Freeze for about 20 minutes, or until cold.
DIRECTIONS:
Step 2: In the meantime, simmer the gelatin with three tablespoons of water in a small saucepan over medium heat, stirring constantly, until the gelatin dissolves, about one minute. Allow to cool a little.
Step 3: Puree 15 ounces of blackberries in a blender until they are smooth. Pour the puree through a fine-mesh strainer into a medium-sized basin; approximately 1 1/2 cups should be obtained. For the topping, set aside 1 tablespoon of purée. To the remaining blackberry puree, add orange juice, gelatin, and the remaining 1/4 teaspoon salt. Stir to mix.
Step 4: 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.
Step 5: Set aside 3 ounces cream for topping. With the mixer on low speed, add mascarpone and blackberry mixture and beat until incorporated and no white streaks remain.
Step 6:Pour filling into Oreo crust. Refrigerate at least 1 hour or up to 2.
Step 7:In a medium bowl, fold reserved 1 tablespoon blackberry puree into reserved 5 ounces whipped cream just until there are solid streaks of both blackberry and whipped cream visible.
Step 8:Dollop center of tart with whipped cream. Cut half of remaining 2 ounces blackberries in half. Top cream with halved and whole blackberries and mini Oreos