Prep Time 25m
Cook Time 40m
Ready Time 300m
Yield 8 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
TART SHELL
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening, chilled
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
FILLING
  • 1 1/4 cups heavy cream, divided
  • 1 tablespoon Crisco® Butter Flavor All-Vegetable Shortening
  • 1 (12 oz.) package semi-sweet chocolate chips
  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 4 teaspoons Folgers Classic Roast® Instant Coffee Crystals
  • 1 tablespoon cocoa powder
  • 1/2 cup powdered sugar
  • 3/4 cup toffee bits, divided
Preparation Directions
  • Step 1Heat oven to 350°F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
  • Step 2Combine shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed.
  • Step 3Transfer 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.
  • Step 4Place 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.
  • Step 5Heat 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.
  • Step 6Reserve 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.
  • Step 7Add 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.
  • Step 8Stir 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.
  • Step 9Cut 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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