Coffee Toffee Tart

Coffee Toffee Tart

Tags: Dessert/Sweets

Submitted by Beth R. of Richmond, Virginia Grand Prize Winner 2007 Crisco® Country Favorites Cook-Off

  • Prep Time: 25 min
  • Cook Time: 40 min
  • Ready Time: 300 min
  • 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

  • HEAT oven to 350°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.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of tart), Calories 1000 (Calories from Fat 630), Total Fat 70g (Saturated Fat 36g, Trans Fat 0.5g), Cholesterol 90mg, Sodium 210mg, Total Carbohydrate 91g (Dietary Fiber 3g, Sugars 64g), Protein 9g; Percent Daily Value*: Vitamin A 25%, Vitamin C 0%, Calcium 8%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.