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Prep Time:
30 min + 3 hrs refrigeration

Cook Time:
20 minutes

Servings:
8 servings

Prep Time:
30 min + 3 hrs refrigeration

Cook Time:
20 minutes

Servings:
8 servings

Coffee Toffee Tart

INGREDIENTS

Coffee Toffee Tart

  • Tart Shell
  • 3/4 C. (175 mL) Crisco® Golden All-Vegetable Shortening, chilled
  • 1/2 C. (125 mL) sugar
  • 1/2 tsp. (2 mL) pure vanilla extract
  • 1 3/4 (425 mL) all-purpose flour
  • 2 C. (500 mL) dried beans (or uncooked rice) for weighing down crust
  • Filling
  • 1 1/4 C. (300 mL) heavy whipping cream, divided
  • 1 Tbsp. (15 mL) Crisco® Golden All-Vegetable Shortening
  • 12 oz (336 g) semi-sweet chocolate chips
  • 8 oz (224 g) cream cheese, softened
  • 8 oz (224 g) frozen whipped topping, thawed
  • 4 tsp. (20 mL) instant coffee granules
  • 1 Tbsp. (15 mL) cocoa powder
  • 1/2 C. (125 mL) powdered sugar
  • 3/4 C. (175 mL) toffee bits, divided

DIRECTIONS

  1. Heat oven to 350°F (175ºC). Combine shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl then add to shortening mixture. Mix on low speed until it comes together.
  2. Transfer to flour dusted counter and shape into disk. Press onto bottom and sides of 9″ (23 cm) round fluted tart pan (that has a removable bottom and has been coated with non-stick cooking spray). Make sure the finished edge is flat. Chill until firm.
  3. Place a square of aluminum foil over crust then fill shell with beans. Bake at 350°F (175ºC) for 20 minutes, remove foil then bake about 20 more minutes or until lightly browned. Cool.
  4. To prepare chocolate layer: Heat 3/4 C. (175 mL) whipping cream and 1 Tbsp. (15 mL) shortening in microwave, in medium bowl, until boiling (about 90 seconds). Add chocolate chips and whisk until smooth. Set aside.
  5. Pour chocolate into cooled crust (reserving 1/2 C. (125 mL)). Refrigerate tart for 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
  6. Add remaining 1/2 C. (125 mL) whipping cream, 1 C. (250mL) whipped topping, coffee granules, cocoa powder, and powdered sugar. Beat on high for two minutes (or until coffee granules have dissolved), scraping down sides occasionally.
  7. Stir in 1/2 C. (125 mL) toffee bits. Spread over chocolate layer. Refrigerate for 2 hours (or overnight if desired). Spread remaining whipped topping over coffee layer, then sprinkle with the remaining 1/4 C. (50 mL) toffee bits. Microwave remaining chocolate mixture until warm. Cut into 8 slices.
  8. Serve each slice drizzled with chocolate from a zip-top bag with a 1/4 inch (0.6 cm) hole cut in one corner.