A smooth and creamy blackberry mousse tart made with fresh blackberries encased in a rich Oreo crust. The ultimate dessert is so delicious and so elegant!

The heat is supposed to end and then we’ll be ready for Autumn. I can’t wait for long Autumn forest walks and all the colors of that season.
I probably said it too many times, but early Autumn is the favorite time of year. Still, I’m enjoying the last day of summery heat and I can’t think of a better way to celebrate that than with this delicious Blackberry Mousse Tart.
I’ve had berries on the brain for weeks now, so when I spotted blackberries on sale, I swiped up as many as I could carry. So plump… so purple… I couldn’t resist!

A blackberry mousse tart is a great way to enjoy berries. Made with fresh or frozen blackberries, whipped cream, and gelatin this gets done in less than 30 minutes.
One of my favorite desserts, besides cheesecakes, is mousse. Why? Because everyone makes chocolate, strawberry or raspberry mousse. But, I like to give people a chance to try something different. It’s a great way to make dinner for your guests memorable.
How to Make Blackberry Mousse Tart?
There are two parts to this recipe: the Oreo crust, the creamy berry mousse filling.
To make Oreo crust:
• Finely crush the whole Oreo cookies in a food processor, add melted butter and blend until it’s all moistened
• Press crumb mixture onto bottom and up the sides of the prepared 9-inch tart pan by lightly greasing the edges of the pan with cooking spray
• Place in the freezer while you make the filling
To make Blackberry Mousse:
• Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.
• In a blender, puree 3 cups blackberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree), discard solids.
• In a small saucepan, combine blackberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge.
• Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute.
• Transfer mixture to a small bowl and let cool to room temperature, 20 minutes.
• In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes.
• With a rubber spatula, gently fold in blackberry puree mixture until combined.
• Pour mixture over chilled crust and refrigerate until set, at least 2 hours or overnight
• Allow the tart to cool completely before removing from the pan.
• Top with additional fresh blackberries just before serving if desired

The only think that I can’t stand about blackberries are the seeds. Does anyone else has a deep love for fresh blackberries or raspberries, but can’t deal with crunchy seeds? I know I can’t be the only one.
Since I, too, cannot stand the seeds, I cooked the blackberries and strained them out, leaving a silky smooth blackberry sauce.
How long will this blackberry mousse keep?
This mousse will last in the fridge for 3 to 4 days. Having said that, mousse is made up of whipped cream, which starts to lose volume after about 2 days.

If you are a fan of blackberries even a little bit, you are going to love this delicious cool and creamy tart. It comes together quickly, looks beautiful and tastes amazing. Enjoy!