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Coffee Toffee Tart

coffee-toffee-tart

Cook Time: 40 Min

Yield: 8 Servings

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coffee-toffee-tart

Ingredients

  • TART SHELL
  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 3/4 C. all-purpose flour
  • FILLING
  • 1 1/4 C. heavy cream
  • 1 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 (12 oz.) pkg. semi-sweet chocolate chips
  • 1 (8 oz.) pkg. cream cheese
  • 1 (8 oz.) container frozen whipped topping
  • 4 tsps. instant coffee crystals
  • 1 Tbsp. cocoa powder
  • 1/2 C. powdered sugar
  • 3/4 C. toffee bits

Directions

  1. HEAT oven to 350°F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed.
  3. TRANSFER to lightly floured surface; shape into disk. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat). Chill until firm.
  4. PLACE a square of aluminum foil over crust; fill shell with 2 C. dried beans or rice to keep crust flat. Bake 20 minutes. Remove foil and beans; bake about 20 minutes longer or until lightly browned. Cool.
  5. HEAT 3/4 C. cream and 1 Tbsp. shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
  6. RESERVE 1/2 C. chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
  7. ADD remaining 1/2 C. cream, 1 C. whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
  8. STIR in 1/2 C. toffee bits. Spread over chocolate layer. Refrigerate 2 hours (or overnight, if desired). Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 C. toffee bits.
  9. CUT tart into 8 slices; place slices on serving plates. Place remaining chocolate mixture in small resealable plastic food storage bag. Microwave until warm. Cut small corner off bag; squeeze to drizzle over tart slices; serve.

Coffee Toffee Tart

coffee-toffee-tart

Cook Time: 40 Min

Yield: 8 Servings

Ingredients

  • TART SHELL
  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 3/4 C. all-purpose flour
  • FILLING
  • 1 1/4 C. heavy cream
  • 1 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 (12 oz.) pkg. semi-sweet chocolate chips
  • 1 (8 oz.) pkg. cream cheese
  • 1 (8 oz.) container frozen whipped topping
  • 4 tsps. instant coffee crystals
  • 1 Tbsp. cocoa powder
  • 1/2 C. powdered sugar
  • 3/4 C. toffee bits

Directions

  1. HEAT oven to 350°F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed.
  3. TRANSFER to lightly floured surface; shape into disk. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat). Chill until firm.
  4. PLACE a square of aluminum foil over crust; fill shell with 2 C. dried beans or rice to keep crust flat. Bake 20 minutes. Remove foil and beans; bake about 20 minutes longer or until lightly browned. Cool.
  5. HEAT 3/4 C. cream and 1 Tbsp. shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
  6. RESERVE 1/2 C. chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
  7. ADD remaining 1/2 C. cream, 1 C. whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
  8. STIR in 1/2 C. toffee bits. Spread over chocolate layer. Refrigerate 2 hours (or overnight, if desired). Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 C. toffee bits.
  9. CUT tart into 8 slices; place slices on serving plates. Place remaining chocolate mixture in small resealable plastic food storage bag. Microwave until warm. Cut small corner off bag; squeeze to drizzle over tart slices; serve.

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