Despite my reputation at work, I actually don't bake that often. Baking from scratch requires quite a few ingredients and I hate going to the grocery store for just one or two items (even though I can walk to it). So when Wholly Wholesome asked me to review their products, I gravitated toward the premade pie crusts since I have had those tarts from Europe in my thoughts (chocolate tarts in Rome and raspberry tarts in Paris).
Wholly Wholesome is a all natural, organic baked goods brand. Many of their products are also gluten-free. As such, they are normally in your grocer's freezer section which is great because you can always have some pie crusts or pizza dough stocked up and just pull it out of the freezer the night before. You can find Wholly Wholesome in Whole Foods, select Kroger stores, and many other organic grocers (use their store locator).
1 Wholly Wholesome pie crust
.5 cup cream
.5 cup dark chocolate chips
.5 cup Nutella
pint of raspberries
1. Preheat oven to 400 degrees. Poke pie crust with a fork several times and then bake for 12 minutes.
2. While crust is baking, heat cream in a sauce pan (or double boiler) until it is just about to simmer. Remove from heat and pour in chocolate chips and Nutella. Whisk to combine and let cool.
3. Let pie crust and ganache cool for 30 minutes. Pour Nutella ganache into the pie crust and then place in the refrigerator to set.
4. After about an hour, add raspberries to the top of the tart and return to refrigerator. After another hour (if you can wait that long), the tart is ready to serve!