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No-Bake Blackberry Mousse Tart

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This easy vegan no-bake Blackberry Mousse Tart comes together in only 10 minutes and is so delicious! It’s a simple no-bake cake made from a no-bake Oreo crust and creamy blackberry blueberry mousse filling.

Ingredients

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

Instructions

  1. Place Oreo cookies in a blender or food processor and crush until fine crumbs. Transfer to a bowl, add melted vegan butter and mix until evenly moistened. Press into the bottom and sides of a 9 or 9.5-inch (23/24 cm) tart pan. Freeze for 15 minutes (or refrigerate for 30 minutes) to set.
  2. Meanwhile, blend blackberries and blueberries until smooth (optionally strain to remove seeds). Add non-dairy cream cheese, sugar, and vanilla; blend until smooth. Set aside.
  3. In a mixing bowl, whip the cold non-dairy whipping cream to stiff peaks using a handheld mixer. Refrigerate until ready to use.
  4. In a small saucepan, stir agar-agar into non-dairy milk. Bring to a boil and cook for about 2 minutes, then remove from heat and let cool slightly, stirring occasionally. (Skip this step if using ready-to-use powdered gelatin.)
  5. Gently fold the agar-agar mixture into the berry purée, then fold in the whipped cream until just combined.
  6. Pour the mousse into the chilled crust, smooth the top, and refrigerate for at least 4 hours or preferably overnight to firm up.
  7. When set, remove the tart from the pan, decorate with fresh fruits or other toppings, and serve chilled.

Notes

  • For a crisper crust, bake at 350 °F (175 °C) for 5–6 minutes; let cool completely before filling.
  • To use yogurt instead of cream cheese, drain yogurt first (see blog post on how to drain yogurt).
  • If you can’t find non-dairy whipping cream, chill full-fat coconut milk overnight and use the solid cream on top.
  • Be sure to use 100% agar-agar powder; otherwise you may need to adjust the quantity.
  • To make non-vegan, substitute regular cream cheese, heavy whipping cream, and gelatin; skip the agar-agar step if using powdered gelatin.

Keywords: blackberry, blueberry, oreo crust, no-bake, mousse, vegan, dairy-free, egg-free, dessert, tart

Find it online: https://yumrecipesnow.com/no-bake-blackberry-mousse-tart/