Preheat the oven to 350 degrees F (180 degree C). Have ready a 8 - 9 inch (20 - 23 cm) fluted tart pan.

Biscotti Crust: In your food processor, place the biscotti and process until finely ground. Transfer to a bowl and add the melted butter. Stir to combine. Press this mixture over the bottom and up the sides of the tart pan. Bake in the preheated oven for about 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool completely before adding the filling.

Raspberry Truffle Filling: First, make the raspberry sauce. Place 1 cup of fresh or frozen raspberries, that have been thawed, in your food processor and process until the raspberries are broken up. Pour into a strainer, set over a bowl, and gently press the raspberries to extract their juices. Add sugar to taste. You will need 1/3 cup (80 ml) of raspberry sauce.

Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes or until melted. Stir until smooth. Stir in 1/3 cup (80 ml) of the raspberry sauce. Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula. Cover and refrigerate overnight.

To Serve: Cut into small slices and serve with fresh raspberries, raspberry sauce, whipped cream and/or creme fraiche.

Serves about 12 - 14 people.