---------- 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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