looking for a recipe for an Italian filled cookie tart?

This recipe is for a single tart but can be made into mini's with a cookie cutter (lrg cup) and muffin pans. I left out the calorie information on purpose (you don't want to know)

Double Chocolate Tart

Ingredients:

***DOUGH***

1 cup all-purpose flour

3 tablespoons sugar

3 tablespoons Dutch-processed cocoa

1/4 teaspoon baking powder

5 tablespoons butter, chilled, cut up

1 egg, beaten

***FILLING***

1/2 cup chopped hazelnuts

20 caramels

1 can (14-oz. size) sweetened condensed milk, divided

1 egg, beaten

2 tablespoons butter, melted

1 package (6-oz. size) semisweet chocolate chips, melted

Prep:

Dough: Place flour, sugar, cocoa and baking powder in large bowl; beat at low speed to blend. Add butter; beat 1 minute or until mixture resembles coarse crumbs with some pea-sized pieces. Add egg; beat 30 seconds or until dough just begins to form. Form dough into flat round; cover and refrigerate at least 1 hour. (Dough can be made up to 2 days ahead.)

On floured surface, knead dough to soften slightly. Roll dough into 12-inch round 1/8 inch thick; place in 9-inch tart pan with removable bottom. Run rolling pin over top of pan to trim dough. Refrigerate 20 minutes.

Meanwhile, heat oven to 350°F. Line crust with foil; fill with pie weights or dried beans. Bake 10 to 12 minutes or until edges begin to set. Remove foil and weights; cool on wire rack while preparing filling.

Reduce oven temperature to 325°F. Sprinkle hazelnuts over bottom of crust.

Filling: Place caramels and 2/3 cup sweetened condensed milk in small saucepan; heat over medium-low heat until melted and smooth, stirring occasionally. Spoon over nuts.

In medium bowl, stir together remaining sweetened condensed milk, egg and melted butter. Add melted chocolate chips; stir to combine. Pour over caramel.

Bake 35 minutes or until top is dry and center is set. Cool on wire rack 30 minutes; refrigerate at least 1 hour. Serve warm or at room temperature.

Florentines

INGREDIENTS:

* 1/3 cup butter (NO substitutes)

* 1/3 cup honey

* 1/4 cup sugar

* 2 Tbsp. milk

* 2/3 cup flour

* 1-1/2 cups assorted candied fruit, chopped

PREPARATION:

Line cookie sheets with silpat or parchment paper. Preheat oven to 325 degrees.

In heavy saucepan, melt butter. Stir in honey, sugar and milk and remove from heat. Add flour. Return to heat, stirring constantly, and cook over medium until the mixture thickens a bit, about 3-6 minutes. Remove from heat and stir in candied fruit.

Drop by teaspoonfuls 2" apart onto prepared cookie sheets. Bake at 325 degrees for 10-12 minutes until edges are light golden brown. Let cool on cookie sheets for 2 minutes, then carefully remove and let cool on brown paper. If you use wire racks for cooling, the cookies may collapse through the wires - not what you want!

Hi - I don't know if there is information about Italian tarts here but i go to this website often when I have questions about Italian and other types of cooking. Anyway, check it out....

http://mycookingcoach.com/italian