Rustic Chocolate Raspberry Tart Recipe

Rustic Chocolate Raspberry Tart Recipe
Rustic Chocolate Raspberry Tart Recipe photo by Taste of Home
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Rustic Chocolate Raspberry Tart Recipe

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Here's a delectable dessert that all ages will enjoy. From raspberries to a Nutella-covered homemade pastry crust, you won't be able to get enough of this. —Christina Seremetis, Rockland, Massachusetts
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 45 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 45 min.

Ingredients

  • 5 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 2 cups fresh raspberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1/3 cup Nutella

Directions

Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly.
On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment paper-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed.
Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool. Yield: 16 servings.
Originally published as Rustic Chocolate Raspberry Tart in Healthy Cooking Annual Recipes Annual 2017, p214

Nutritional Facts

1 piece: 157 calories, 9g fat (5g saturated fat), 20mg cholesterol, 65mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 2g protein.

  • 5 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 2 cups fresh raspberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1/3 cup Nutella
  1. Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly.
  3. On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment paper-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed.
  4. Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool. Yield: 16 servings.
Originally published as Rustic Chocolate Raspberry Tart in Healthy Cooking Annual Recipes Annual 2017, p214

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