No Bake Blackberry Tart
This No-Bake Blackberry Tart is a refreshing and simple dessert featuring a rich chocolate crust, a creamy filling infused with fresh blackberry puree, and a beautiful swirl of berry puree on top. It's an easy yet elegant treat that requires no oven time and can be made gluten-free or dairy-free with simple substitutions. Perfect for summer gatherings or special occasions, this tart is sure to impress with its vibrant color and delicious flavor. Just freeze, garnish with fresh blackberries, and enjoy!
Equipment
- 1 9 inch tart pan
Ingredients
Blackberry Puree
- 1 cup blackberries, fresh or frozen, plus more for garnish see note 1
- 1 tsp lemon juice, fresh
- baking release spray or butter
Chocolate Tart Shell
- 2 cups chocolate Teddy Grahams or chocolate graham crackers see note 2
- 6 tbsp unsalted butter melted
Blackberry Filling
- 1 cup heavy whipping cream
- 7 ounces sweetened condensed milk
- 4 ounces cream cheese softened
- 1/4 cup blackberry puree
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Garnishing
- Chocolate shavings optional
- Mint Leaves optional
- Fresh Blackberries
Instructions
Chocolate Tart Shell
- Add the Teddy Grahams to a food processor or blender and pulse until the cookies have turned into fine crumbs. Add the melted butter and pulse together to mix.
- Press the cookie mixture into a greased tart pan until the bottom of the pan is covered and the mix is evenly distributed.
- Place the tart shell in the fridge while you prepare the filling.
Blackberry Filling
- In a food processor or blender, add the fresh blackberries and lemon juice. Blend until the berries are broken down (about 10-15 seconds).
- Use a rubber spatula or metal spoon to push the blackberries through a mesh sieve over a bowl until as much of the puree goes through as possible (this will yield ¼ cup of blackberry puree.) Set the puree aside.
- In a medium bowl, use a hand mixer to whip the cream cheese and vanilla extract until fluffy (about 2–3 minutes on medium speed).
- In a large bowl, add the heavy cream and whip on medium high speed with a hand mixer until soft peaks form (2–3 minutes). When soft peaks form, add the powdered sugar. Continue to whip on medium high until stiff peaks form and you have whipped cream. (5–7 minutes total).
- Add the whipped cream cheese into the large bowl with the whipped cream. Add the half can of sweetened condensed milk. Mix on low speed for about 10 seconds or until all ingredients are combined. Add the blackberry puree to the mix (leaving out about 1 tsp to use later for decoration.) Mix on low speed until the puree is evenly distributed throughout the filling.
Assembly
- Pour the filling into the tart shell and use a rubber spatula to even out the mixture. Use the leftover tsp of blackberry puree to pour dots of puree in random places on top of the tart. Use a toothpick to swirl the puree around until you have the desired design on the tart.
- Cover with plastic wrap and place in the freezer for 4–6 hours or overnight.
- When you are ready to serve the tart, take it out of the freezer and top with plenty of fresh blackberries. Let thaw for 5–10 minutes before serving.
- Place any leftovers in the freezer to enjoy at a later date.
Notes
Note 1: If you use frozen blackberries for the puree they will need to thaw for about 15 minutes before blending. You can also microwave them for 10–15 seconds to speed up the thawing process.
Note 2: You can also use chocolate graham crackers or regular graham crackers for the crust. If you use regular graham crackers, add 1 tsp of sugar to the crackers when you put them in the food processor/blender.
Nutrition
Serving: 1sliceCalories: 417kcalCarbohydrates: 33gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 79mgSodium: 233mgPotassium: 172mgFiber: 1gSugar: 22gVitamin A: 995IUVitamin C: 5mgCalcium: 112mgIron: 0.2mg
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