I first tried this mudberry no-bake tart when I was desperate for a dessert that will go with the warm dinner I prepared for one hungry and tired boyfriend who hasn’t had a sleep for three days. Everything that’s on this dessert did wonders to his tired body and mind—the perfect blend of richness and freshness in one pan.
This tart is bursting with different flavors! Nutella by itself is already a “delicious sin in a bottle” because of my goodness, who can resist this tempting chocolatey goodness? But to combine it with fresh berries, cream cheese, and sugar, this dessert deserves a standing ovation over in heaven. The warning is justified.
Ingredients
Pillsbury pre-baked pie crust, fitted into a tart pan
1⁄4 cup Nutella
8 ounces Philadelphia cream cheese, softened
2 tablespoons Domino powdered sugar
0.5 (11 ounce) can Borden sweetened condensed milk
1⁄2 teaspoon McCormick vanilla
1⁄4 cup Kraft marshmallow crème
2 tablespoons Vermont Creamery crème fraiche
3 -4 Zespri kiwi fruits, sliced
2 cups Driscoll’s strawberries, sliced
1⁄3 cup Driscoll’s blueberries
6 ounces Driscoll’s blackberries
Instructions
Cream together Nutella, cream cheese, and powdered sugar until smooth.
Blend in vanilla and sweetened condensed milk.
Gently fold in marshmallow creme and creme fraiche.
Pour filling evenly over baked tart crust. Cover with plastic wrap and refrigerate for 5-6 hours.
Arrange fruit on tart.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Try overlapping bits of fruit for added effect.
Thank you to Welcome Company for this wonderful photo.