A dessert so fancy no one will believe you whipped up this Easy No Bake Blackberry Tart in just minutes! Break away from traditional tarts and enjoy a decadent treat tonight!
It’s time to party like it’s 199…um, 2019?!
I can’t believe we are so quickly approaching the New Year, and a new decade! I feel old sometimes because I don’t go out and party like I used to for the New Year, but if there is one thing I am loving about this stage in my life, it’s being able to host a fanciful gathering without a lot of fuss.
We’re ringing in the New Year with style, in the form of the easiest no bake blackberry tart around.
Seriously, it will blow your mind.
Blackberry Puree
Easily the simplest part of the tart, the blackberry puree is just two ingredients:
- Driscoll’s Blackberries
- Honey
I always use Driscoll’s berries in my recipes, like in my panna cotta, vegan cheesecakes, and spicy raspberry salsa.
- Each Driscoll’s berry is naturally bred through cross-pollination, which is a technique that has been used for thousands of years. And because of that:
- Driscoll’s picks the top 1% of berry varieties to sell under their name! Pretty great reason to pick them while shopping, I think!
- Did you know? The original package that Driscoll’s berries comes in was specifically designed to optimize air circulation so that each berry stays as fresh as possible – and remember, don’t wash them until just before you eat them!
To make the puree, I simply add the berries to a blender and let it run until it’s as smooth, then strain through a mesh sieve to remove the seeds. After that, I stir in the honey and voila! Delicious blackberry puree goodness!
That deep purple is just perfection, right?
It’s almost a shame to mix it up with the remaining tart ingredients, but it wouldn’t be a tart otherwise!
How To Make This A No-Bake Tart
I wanted a crust that didn’t require oven time, so I went to my tried and true combo:
- Chocolate sandwich cookies
- Melted butter
All you need is a food processor, or some aggression and a rolling pin. Either way, you’ll get those cookies pulverized. Mix in the melted butter and press it into the tart pan and pop it in the freezer to set. Easy peasy.
The tart itself requires no cooking either!
- Blackberry puree made in a blender
- Heavy cream whisked into soft peaks
- A hearty drizzle of sweetened condensed milk
- A tablespoon of gelatin swirled into the puree
All of that is gently folded together, scooped into the tart shell, and chilled until set.
Are you ready to celebrate the New Year in style? Then it’s time to get no-baking with this blackberry tart!
Easy No Bake Blackberry Tart
Ingredients
- 3 cup chocolate sandwich cookies crushed
- 5 tablespoons butter melted
- 12 oz Driscoll's Blackberries
- 1 tablespoon honey
- 1 tablespoon plain gelatin
- 1 cup heavy whipping cream
- ⅓ cup sweetened condensed milk
Instructions
- In a large bowl, mix together the cookie crumbs and melted butter. Add mixture to a 10-inch tart pan and press into the bottom and sides by hand. Place in the freezer.
- Add the blackberries to a blender and process until smooth. Strain the blackberries through a mesh sieve and discard the seeds. Stir in the honey, followed by the gelatin. Let set for 5 minutes, then microwave for 30 seconds to melt. Stir gently.
- While the blackberry puree sets, add the heavy whipping cream to a large bowl and beat with a whisk until soft peaks form, around 3-4 minutes. Drizzle the sweetened condensed milk over the heavy whipping cream, then pour the melted blackberry gelatin puree over the top. Gently fold the ingredients into each other until the mixture reaches a uniform color, then scoop into the prepared tart shell, smooth out, cover, and refrigerate for 1 hour minimum. Serve chilled.
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B. Acre says
The filling is very milky and plain with just the blackberries and condensed milk- there’s not quite enough balance/complexity… tried more sweeteners but the only thing that balanced it was some citrus. Added about a tablespoon of lemon juice and some lemon zest.
Lindy says
Could you please publish this in metric for the European market?
Sylvia Nguyen says
I purchased powder gelatin. Do I just pour that into the puree, or is there some prep with the gelatin before pouring it in?
Thanks
Rachel Divine says
We tasted the filling before pouring into the crust and it didn’t taste sweet enough- it was probably just the blackberries we bought- so we added more sweetened condensed milk. It didn’t seem to have any effect on the end product (it set up just fine and we got rave reviews!). Thought I would mention it in case anyone else had the same issue.
Norwayfoodie says
I took notice of what Nancy Rhodes said and made my base of half Oreo and half chocolate chip biscuits. I had picked the wild blackberries in the mountains. I also made it as 24 medium sized muffin case cheesecakes. The result was delicious. Thank you for posting this recipe.
Cecilia S. says
I made this for a family function, and it was a huge hit. Everyone loved it. When I went to make it again, I forgot to save it and was going crazy looking for it. I found it and made sure I copied it. I’m getting ready to make it again. It has now become one of mine and my family’s favorite.
Tanny says
How much purée does the 12 oz of fresh blackberries make? I have a ton of blackberry purée, so I was wondering how much to use.
Nancy Rhodes says
I made this and the chocolate crust totally overpowered the blackberry filling. So disappointed. Lots of work too.
Rita says
hello could I make this ahead and freeze?
Kate says
Will frozen blackberries also work for this recipe (defrosted)
Karly says
Hi Kate!
I haven’t tested this with frozen blackberries, but I don’t see why they wouldn’t work. I would most likely gently pat them down after defrosting to make sure there isn’t too much excess water involved.
4waystoyummy says
I just made it with frozen blackberries (I let them thaw). I grown the thornless variety and I did not need to strain them. This was so simple and you don’t need an oven. Perfect for a summer dessert indulgence.
Lori says
Karly, I plan to make this for Christmas. I have wild blackberries in my freezer and will use them for the tart instead of fresh ones. Can you tell me the approximate volume of blackberry puree you end up using from your fresh berries (after straining) so I can try to have the same amount from my frozen berries?
Thanks so much!
4waystoyummy says
I weighed the berries on a scale.