Strawberry Nutella Cream Tart

Preheat oven to 375 F. Unroll crescent rolls and press the dough along the bottom and sides of a 10-inch tart pan (or 11×7 baking sheet) to form a crust, being sure to seal all seams. Bake for 12 minutes or until golden. Remove from oven. If the crust seems to puff up too much around the sides, gently press down to help form the shape along the sides of the tart pan. Cool crust 5 minutes.

Spread a thin layer of Nutella over the bottom of the crust.

With a hand-held mixer, combine cream cheese, sugar, and the first amount of orange marmalade until creamy. Spread the mixture on top of the Nutella layer. Cover with wax paper or plastic wrap and refrigerate for 2 hours or overnight.

Just before serving, layer sliced berries on top of cream cheese layer. Drizzle the melted marmalade over top of the berries. Remove the tart ring (the pan sides) and slice to serve, or if using a baking sheet, simply cut into squares to serve.