Mudberry Tart No Bake Recipes

Steps:

• For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
• Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
• For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
• Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
• For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
• To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.

Steps:

• Whisk flour, cinnamon, and salt together in a large bowl. Cut butter into the flour mixture using a fork or a pastry blender until it resembles coarse meal or small peas. Sprinkle water over the flour mixture, 1 tablespoon at a time, and use a fork to pull the mixture together until a dough is formed.
• Turn dough onto a lightly floured surface and work quickly to mold it into a large ball. Press into a 5-inch disc and wrap in plastic wrap. Refrigerate until cold, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll cold dough onto a lightly floured surface into a large 14-inch circle with a thickness of 1/4 inch. Gently fold dough in half and transfer to a 10-inch tart pan. Unfold dough, press into the bottom and sides of the pan, and trim any extra dough to fit neatly. Prick dough with the tines of a fork and lay a sheet of parchment paper over top. Place pie weights or dried beans on top of the parchment paper.
• Bake in the preheated oven for 20 minutes. Remove pie weights or beans and parchment paper, and bake until golden, 5 to 10 minutes longer. Remove from the oven and let cool.
• Meanwhile, combine mascarpone cheese, cream, creme fraiche, and pudding mix for filling in a medium bowl. Beat with a whisk attachment until still peaks form. Fill cooled tart shell with filling, smoothing the top with a rubber spatula. Place berries in a decorative arrangement on top of filling. Refrigerate until ready to serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
• Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

Steps:

• Place the cream cheese, cream, confectioners' sugar and vanilla in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out (initially, it may be a little lumpy from the cold cream cheese, but if you keep beating, it will smooth out). You want the filling to really thicken up. (If your cream cheese was at room temperature, it won't get thick and that's fine -- it will set beautifully while in the refrigerator.)
• Spread the filling evenly into your crust. Slice the larger fruit and halve some of the cherries and strawberries to expose the insides. Arrange on top of the tart.
• Microwave the jelly or jam, if using, in a small microwave-safe bowl just until it becomes more liquid. Brush it all over the top of the fruit. (This will help "preserve" the tart while it's in the fridge.)
• Refrigerate until ready to serve! It will be fine in the fridge for up to two days. Serve cold!

Steps:

• 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. Try overlapping bits of fruit for added effect. :).