Nutella Raspberry Tart With A Dulce De Leche Drizzle

• 1 cup Butter
• 1/2 cups Confectioners Sugar
• 2 cups All-purpose Flour
• 1/4 teaspoons Baking Powder
• 1 container Raspberries
• 3 Tablespoons Lemon Juice
• 4 Tablespoons Sugar
• 8 ounces, weight Bittersweet Chocolate, Chopped
• 1 cup Heavy Cream
• 1/2 cups Nutella
• 1 whole Egg
• 2 whole Egg Yolks
• 1 Tablespoon Water
• 2 Tablespoons Dulce De Leche

1. 1. Preheat oven to 350 degrees F (175 degrees C).
2. 2. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 1/2 inch tart pan.
3. 3. Bake in the preheated oven for 15 to 20 minutes, or until edges are lightly browned.
4. 4. Combine raspberries, lemon and sugar into a saucepan, bring to a boil. Pass the mixture through a sieve into a bowl; set aside.
5. 5. Place chopped bittersweet chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream over the chocolate. Stir with a whisk until smooth and creamy in texture. Add Nutella and stir to combine. Then add the raspberry mixture to the chocolate mixture. Finally add the egg, stirring gently in ever-widening circles. Little by little, stir in the egg yolks and water. Bake at 375 degrees F for 20 minutes. The center of the tart will shimmy if jiggled-that's just what it's supposed to do.
6. 6. For the garnish, I heated the dulce de leche in the microwave and drizzled it over the tart.

butter, confectioners sugar, allpurpose, ubc, raspberries, lemon juice, sugar, weight bittersweet chocolate, heavy cream, nutella, egg, egg yolks, water, dulce de leche

Taken from tastykitchen.com/recipes/desserts/nutella-raspberry-tart-with-a-dulce-de-leche-drizzle/ (may not work)