Chocolate Biscotti Tart

Title: Chocolate Biscotti Tart

Categories: Times, Bakery, Biscotti

Yield: 6 Tarts

WALDINE VAN GEFFEN VGHC42A

10 Chocolate Biscotti

-follows)

1/2 c Unsalted butter; melt

1/2 c Ground pecans or other nuts

1 c Semisweet chocolate; melt

3/4 c Caramel topping

Filling (Recipe follows)

1 1/2 c Whipping cream

To prepare crust, grind Chocolate Biscotti to make 2 cups crumbs. Mix

crumbs in bowl with melted butter and ground nuts until well combined.

Place 6 (4") tart pans on baking sheet. Press crumb mixture onto bottoms of

350 degrees

10 minutes. Remove tart shells from

oven and remove rings from shells. Refrigerate shells on baking sheet until

6 strips of wax paper

17x1-1/2". Spread melted chocolate

evenly over strips. Let chocolate strips cool slightly, then wrap evenly

around outside of tart shell. Leave wax paper in place. Spoon 2 tb caramel

topping into each tart shell. Replace shells in refrigerator until needed.

6 biscotti shells. Refrigerate

2 hours. When

ready to serve, whip cream until thick. From pastry bag pipe cream onto

each tart. Gently peel wax paper off outside of tarts and serve at once. 12

754 cal;

56 gr fat; 67% fat;

1/32 gram fiber. --