Nutella Raspberry Tart with a Dulce De Leche Drizzle

1. Preheat oven to 350 degrees F (175 degrees C).

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. Bake in the preheated oven for 15 to 20 minutes, or until edges are lightly browned.

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. 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. For the garnish, I heated the dulce de leche in the microwave and drizzled it over the tart.