Coffee Toffee Tart

Total Time: 4 hrs 10 mins Preparation Time: 3 hrs 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3/4 cup crisco butter shortening, chilled
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 3/4 cups pillsbury best all-purpose flour
• 1 1/4 cups heavy cream, divided
• 1 tablespoon crisco butter shortening
• 1 (12 ounce) package semi-sweet chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 teaspoons folgers instant coffee crystals
• 1 tablespoon cocoa powder
• 1/2 cup powdered sugar
• 3/4 cup toffee pieces, divided

Recipe

• 1 heat oven to 350°f spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
• 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 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.
• 5 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.
• 6 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.
• 7 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.
• 8 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.
• 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.