Rustic Chocolate Raspberry Tart

Directions

1. 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. 2
   Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly.
3. 3
   On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined
4. 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. 5
   Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.