Chocolate Biscotti Tart

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Biscotti Tart
Categories: Times, Bakery, Biscotti
Yield: 6 Tarts

WALDINE VAN GEFFEN VGHC42A
10 Chocolate Biscotti (Recipe
-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
rings and up sides. Bake at 350 degrees 10 minutes. Remove tart shells from
oven and remove rings from shells. Refrigerate shells on baking sheet until
ready to use. Cut 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.
Divide cooled Filling among 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
servings. Each serving; 754 cal; 56 gr fat; 67% fat; 0.32 gram fiber.

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