Rustic Chocolate Raspberry Tart
Here's a delectable dessert that all ages will enjoy. With its raspberries and Nutella-covered homemade pastry crust, you won't be able to get enough of this. —Christina Seremetis, Rockland, Massachusetts
Total TimePrep: 20 min. + chilling Bake: 45 min. + cooling
- 5 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1-1/2 cups all-purpose flour
- 2 cups fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1/3 cup Nutella
- 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-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.
Nutrition Facts1 piece: 315 calories, 19g fat (10g saturated fat), 41mg cholesterol, 130mg sodium, 34g carbohydrate (12g sugars, 3g fiber), 5g protein.
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