Ingredients
5 ounces cream cheese, softened6 tablespoons butter, softened1-1/2 cups all-purpose flourFILLING:2 cups fresh raspberries 2 tablespoons sugar1 teaspoon cornstarch1/3 cup Nutella
Preparation
Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and 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.
