Coffee Toffee Tart
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 962
- Total Fat
- 69
- Saturated Fat
- 34
- Carbohydrates
- 85
- Dietary Fiber
- 3
- Sugar
- 58
- Protein
- 8
- Cholesterol
- 121
- Sodium
- 149
- Total: 1 hr 5 min
- Prep: 25 min
- Cook: 40 min
Ingredients
Crisco® Original No-Stick Cooking Spray
TART SHELL:
3/4 cup Crisco® Butter Shortening, chilled
1/2 cup sugar
1/2 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
FILLING:
1 1/4 cups heavy cream, divided
1 tbsp. Crisco® Butter Shortening
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
4 tsps. FOLGERS® Instant Coffee Crystals
1 tbsp. cocoa powder
1/2 cup powdered sugar
3/4 cup toffee bits, divided
Directions
- HEAT oven to 350 degrees F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
- 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.
- 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.
- PLACE a square of aluminum foil over crust; fill shell with 2 cups 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.
- HEAT 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
- RESERVE 1/2 cup chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
- ADD remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
- STIR in 1/2 cup 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 cup toffee bits.
- 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.