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The succulent tart taste of the blackberries is so scrumptious, and the fresh berries add beautiful texture to every bite. This is an elegant dessert that is so easy to make.
Prep time: 80 mins (including 60 mins chilling time) – Chilling time: A few hours to overnight
Ingredients:
Crust (this is enough for 3 mini tarts)
- 12 Oreo cookies (or graham crackers)
- 2 Tablespoons melted butter
Blackberry filling
- 2 cups blackberries
- 1/4 cup sugar (you could even go slightly less than ¼ cup)
- 2 tablespoons Agar Agar
- 4 ounces full fat cream cheese
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Decorations
Mix of berries….whatever is in your fridge
Equipment:
| Measuring cups and spoons |
| 1 medium bowl |
| 1 large pan |
| Blender |
| Handheld Electric Mixer |
| Food processor or 2 plastic bags and roller pan |
| 3 mini tart pans (any shape) |
How to……
Crust
Butter the 3 mini tart pans
Place the cookies in a food processor and pulse until you have fine crumbs. If you don’t have a food processor, you can put them in a double plastic bag and use a roller pin to crush them finely.
Place the crushed cookies in a medium bowl and add melted butter and mix them well by hand.
Place 1/3 of the crumbs in one of the mini tart pans and press them firmly against the sides of the pan, moving toward the bottom of the pan. You can also use the bottom of a cup to press down on them. Repeat for the other two mini tart pans.
Chill them in the freezer for about an hour.
Blackberry filling
Blend the blackberries until they are smooth. It may not be completely smooth, and that’s fine. Add the sugar, agar agar, vanilla extract and cream cheese and continue to blend until well mixed.
In a large bowl, beat the heavy whipping cream with a handheld electric mixer until stiff peaks form.
Using a spatula, add the blackberry mixture to the heavy whipping cream and gently fold it in.
Remove the Oreo crusts from the freezer, and pour the blackberry filling into it. Smooth down the top. Chill in the fridge for a few hours, or preferably overnight.
Decorate with berries when ready to serve.
This recipe is for 6 inch / 15 cm mini tarts. You can double the recipe for a 10 inch / 25 cm tart dish.