No-Bake Chocolate Blackberry Tart

Got the Monday blues? I’ve got your remedy with today’s recipe. You guys, this one is…my newest favorite thing. I know I say that ALL THE TIME about everything I share with you guys, but no, really. This is my most favorite new thing. (For now.)

It all started with the most gorgeous fresh blackberries. Normally, I’m more of a strawberry or blueberry girl, but the blackberries have been looking too purdy to pass up. And they have been crazy sweet and wonderful. I’ve been gorging myself on them (alongside plentiful amounts of watermelon. Watermelon forever and ever and ever), either popping them straight from their container or blitzing them up with lots of greens and banana in smoothies. I cannot get enough.

INGREDIENT :
For the Crust:

• 24 Oreo cookies (I used the Double Stuf kind because it's the only way to Oreo in my mind)
• Pinch of fine salt
• 3 tablespoons unsalted butter, melted

For the Filling:

• 10 oz fresh or defrosted frozen blackberries
• ¼ cup powdered sugar (or more to taste - will depend on the sweetness of your berries)
• 4 oz dark chocolate
• 1 teaspoon vanilla bean paste (or extract)
• 1 tablespoon Chambord liqueur (optional)
• 8 oz mascarpone cheese, softened

For Decorating:

• 1½ cups fresh blackberries
• Fresh mint sprigs
• Powdered sugar

INSTRUCTIONS :

For the Crust:

1. Pulse the cookies and salt in a food processor until fine crumbs form. With the machine running, stream in the melted butter. The mixture should be slightly moist and crumbly.
2. Press the mixture into a buttered tart pan (I used a 14-inch long rectangular one, but this would work in a 9-inch round pan too!), evenly pressing it into the corners and up the sides. Chill the crust in the fridge for at least 45 minutes before filling.

For the Filling:

1. Puree the berries in a food processor until smooth. Place a fine mesh strainer over a small saucepan and strain the mixture through to remove the seeds. Discard the seeds.
2. Place the pan over medium heat and add the powdered sugar, whisking well to combine. Bring to a boil and then reduce the heat and simmer for 10 minutes or until the berry juice is thickened and reduced by about half.
3. Meanwhile, place the chopped chocolate in a heat safe bowl. Pour the hot berry juice over the chocolate and allow to sit for about 30 seconds. Stir the mixture together until the chocolate is melted and smooth. Whisk in the vanilla and Chambord.
4. Stir in the mascarpone cheese until completely smooth. The filling should be thick and creamy but still pourable.

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