1 and 1/2 cups vanilla biscotti crumbs, about 5-6 large biscotti
4 ounces unsalted butter, melted
1 recipe homemade vanilla pudding, chilled
1 cup homemade whipped cream
1 cup fresh blueberries
2 cups fresh raspberries
Preheat oven to 350 degrees.
Begin by making the biscotti crust: Melt butter. Brush the bottom and sides of a 9-10 inch tart pan with some melted butter.
Place the biscotti in the food processor and puree until crumbs form. Add the melted butter and pulse
Press the biscotti mixture evenly into the tat pan. Refrigerate for 30 minutes or freeze for 15 minutes so that the crust holds its shape when baked.
Bake for 10 minutes. Allow to cool completely.
When the tart shell (biscotti crust) has cooled completely, remove from pan and place on a serving plate.
Fill with vanilla pudding.
Arrange the blueberries to look like the stars on the American Flag.
Arrange the raspberries to look like the red stripes.
Fill a pastry bag or a ziplock bag, fitted with a large star tip with the whipped cream. If you do not have a decorating tip, it is ok to just cut the tip of the ziplock bag and pipe white stripes in between the raspberries.
Serve immediately or keep chilled in the refrigerator until serving time.
Enjoy! Happy Independence Day :)