Manageability – Complicated but cute. Like me 🙂
Hey food eater. Did you know desert doesn’t have to be all sugar and dairy and fat and crap? It’s true! In fact, some deserts are straight up …. vegan! I know, it’s crazy right?? For a prime time example of one of these marvels of modern food science, look no further than Biana Zapatka’s No-Bake Blackberry Mousse Tart. And step into the future!
First, let’s clarify something for the room: Oreos are vegan. That means you can eat a whole sleeve and it’s basically like having a salad. Honestly, part of me is a little freaked out by that. Are Oreos, a beloved children’s cookie treat, just like made of chemicals and cardboard? But I digress – they are perfect for this recipe. Tarts can be a tricky little monster, and the added element of being cow-less made it even more interesting. This was my first time working with soy-based whipping cream, and you cannot use your auto mixer. I stood there watching it for a solid like 20 minutes and it turned into curdled globs. Just use a hand mixer, don’t cut corners! In the end though, this dessert is really refreshing. Fresh berries and whipping cream is already delicious, but then you got an Oreo crust and a soft and tasty mousse, and girl your night is complete. Also, look at those colors! At least make this for the gram.
But back to Oreos. What are they made of if not chocolate and cream? Sand, hair dye, and white out?
Ingredients
- 28 Oreo cookies; or 30 because you’re going to eat 2
- 1 cup vegan butter, melted
- 8 oz. of blackberries and blueberries
- 1 cup of non-dairy cream cheese
- 1/3 cup sugar
- 2 tsp. vanilla extract
- 1 cup non-dairy whipping cream
- 1/4 cup non-dairy milk (who knew that was even possible?)
- 1 tsp. 100% agar powder
Instructions
- Add Oreos into a blender and crush until finely ground. Transfer crumbs to a medium bowl, add melted butter and mix until evenly moistened. Press the mixture onto the bottom and up the sides of a 9 or 9.5 inch tart pan. Place in the freezer for 15 minutes or the fridge for 30 minutes to firm up while you make the filling.
- Add the blackberries and blueberries into a blender and blend until smooth. Add vegan cream cheese, sugar, and vanilla and blend until smooth. Set aside. Set to a side.
- In a mixing bowl, whip up the cold non-dairy whipping cream with a handheld mixer, until stiff peaks form. Refrigerate until ready to use.
- In a small saucepan, stir the agar into the non diary milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat and let cool slightly, stirring occasionally.
- Gently fold the agar mixture into the berry puree mixture, then fold in the whipped cream. Stir just until combined. Fill the mixture into the prepared tart pan, smoothing out evenly, and refrigerate for 4 hours at least or better overnight to firm up. Or for a week if you’re crazy.
- When mousse is firm, remove the tart by gently pressing against the removable bottom of your pan Decorate you tart with fruit or other toppings, and serve chilled.