Rustic Chocolate Raspberry Tart

• 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

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 350u0b0. 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-lined
4. . 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.
5. Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

cream cheese, butter, flour, fresh raspberries, sugar, cornstarch, nutella

Taken from www.tasteofhome.com/recipes/rustic-chocolate-raspberry-tart/ (may not work)