No-Bake Blackberry Tart Recipe

Introduction

This No-Bake Blackberry Tart is a delightful combination of creamy berry mousse and a crunchy cookie crust. Ready in just 10 minutes plus chilling time, it’s perfect for a refreshing dessert that impresses without any oven time.

Ingredients

• 28 Oreo Cookies (320g, or other cookies with cream filling)
• 1/3 cup vegan butter (80g, melted)
• 8 oz Blackberries & Blueberries (225g)
• 1 cup non-dairy cream cheese (225g, or drained yogurt)
• 1/3 cup sugar (75g)
• 2 tsp vanilla extract
• 1 cup non-dairy whipping cream (240ml, chilled, or coconut cream)
• 1/4 cup non-dairy milk (60ml)
• 1 tsp 100% agar powder (or gelatin powder if non-vegan)

Instructions

1. Step 1: Crush the cookies with cream filling in a blender or food processor until finely ground. Transfer the crumbs to a medium bowl, add melted vegan butter, and mix until evenly moistened.
2. Step 2: Press the crumb mixture onto the bottom and up the sides of a 9 or 9.5-inch (23/24cm) tart pan or another pan with a removable bottom. Freeze for 15 minutes or refrigerate for 30 minutes to firm up.
3. Step 3: Blend the blackberries and blueberries until smooth. Optionally, strain the purée through a mesh sieve to remove seeds, then return it to the blender. Add non-dairy cream cheese, sugar, and vanilla extract; blend until smooth. Set aside.
4. Step 4: Whip the chilled non-dairy whipping cream with a handheld mixer until stiff peaks form. Refrigerate until ready to use.
5. Step 5: In a small saucepan, stir agar powder into the non-dairy milk. Bring to a boil and cook for about 2 minutes, stirring occasionally. Remove from heat and let cool slightly. (If using gelatin, skip this step; see notes.)
6. Step 6: Gently fold the cooled agar mixture into the berry purée, then fold in the whipped cream until just combined.
7. Step 7: Pour the mousse mixture into the prepared tart crust and smooth the surface. Refrigerate for at least 4 hours, preferably overnight, to set fully.
8. Step 8: Once firm, carefully remove the tart from the pan by pressing against the removable bottom. Decorate with additional fruits or toppings as desired.
9. Step 9: Serve chilled and enjoy!

Tips & Variations

• Straining the berry purée helps create a smooth mousse without seeds.
• If you prefer a non-vegan version, use gelatin powder instead of agar and skip the boiling step.
• For added texture, fold in chopped nuts or fresh berries into the mousse before chilling.
• Try using different cookie types like graham crackers or digestive biscuits for the crust.

Storage

Store the tart covered in the refrigerator for up to 3 days. For best texture, re-chill after serving. Avoid freezing as it may affect the mousse consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen berries for this recipe?

Both fresh and frozen berries work well. If using frozen, thaw and drain excess liquid before blending to avoid a watery mousse.

What can I substitute for non-dairy cream cheese?

You can use drained dairy yogurt, regular cream cheese, or a soft tofu blended until smooth as alternatives depending on your dietary preference.

No-Bake Blackberry Tart Recipe

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4.6 from 96 reviews

This No-Bake Blackberry Tart is a luscious and creamy dessert that combines a crumbly Oreo cookie crust with a smooth, fruity mousse filling made from blackberries and blueberries. Perfect for a quick and easy treat, this vegan-friendly tart requires no baking and is set using agar-agar for a delightful texture. It is chilled until firm and served cold, making it an ideal refreshing dessert for any occasion.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 20 minutes
• Yield: 1 tart (serves 8) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust

• 28 Oreo Cookies (320g, or other cookies with cream filling)
• 1/3 cup vegan butter (80g, melted)

Filling

• 8 oz Blackberries & Blueberries (225g)
• 1 cup non-dairy cream cheese (225g, or drained yogurt)
• 1/3 cup sugar (75g)
• 2 tsp vanilla extract
• 1 cup non-dairy whipping cream (240ml, chilled, or coconut cream)
• 1/4 cup non-dairy milk (60ml)
• 1 tsp 100% agar powder (or gelatin powder if non-vegan)

Instructions

1. Prepare Cookie Crust: Add the cookies with cream filling into a blender or food processor and crush them until finely ground. Transfer the crumbs to a medium bowl, add the melted vegan butter, and mix until the crumbs are evenly moistened. Press the mixture firmly onto the bottom and up the sides of a 9 or 9.5-inch (23/24 cm) tart pan or another pan with a removable bottom. Place the crust in the freezer for 15 minutes or in the fridge for 30 minutes to firm up while preparing the filling.
2. Make Berry Purée: Add blackberries and blueberries into a blender and blend until smooth. Optionally, strain the berry purée through a mesh sieve to remove seeds and then return it to the blender. Add the non-dairy cream cheese, sugar, and vanilla extract and blend until the mixture is completely smooth. Set aside this purée.
3. Whip Non-Dairy Cream: In a mixing bowl, whip the cold non-dairy whipping cream with a handheld mixer until stiff peaks form. Refrigerate the whipped cream until ready to fold into the mousse mixture.
4. Prepare Agar-Agar Mixture: In a small saucepan, stir the agar-agar powder into the non-dairy milk. Bring it to a boil and cook for about 2 minutes or according to the package instructions, stirring occasionally. Remove from heat and allow it to cool slightly while stirring. (If using gelatin powder, this step can be skipped—refer to recipe notes.)
5. Combine Filling: Gently fold the slightly cooled agar-agar mixture into the berry purée mixture, then carefully fold in the whipped non-dairy cream until just combined to maintain the mousse’s airy texture.
6. Fill Tart and Chill: Pour the mousse filling into the prepared cookie crust, smoothing the surface evenly. Refrigerate the tart for at least 4 hours, preferably overnight, to allow it to firm up completely.
7. Serve: Once firm, gently remove the tart from the pan by pressing the removable bottom. Decorate the tart with fresh fruits or other desired toppings. Serve chilled and enjoy this refreshing vegan dessert.

Notes

• For a vegan version, use agar-agar powder; for a non-vegan version, gelatin powder can be substituted but skip boiling step for gelatin.
• Optional straining of the berry purée helps create a smoother mousse free from seeds.
• This tart can be prepared a day ahead and is best served well chilled.
• Non-dairy cream cheese and whipping cream alternatives like coconut cream or vegan versions work best for a creamy texture.
• Use a tart pan with a removable bottom for easier serving.

Keywords: no-bake tart, blackberry tart, vegan dessert, berry mousse, no-bake dessert, easy tart, Oreo crust, agar-agar dessert