Coffee Toffee Tart
Why I Love This Recipe
Submitted by Beth Royals of Richmond, Virginia
2007 Crisco Country Favorites Cook-Off $10,000 Winner
Ingredients You'll Need
3/4 cup CRISCO Butter Flavor All-Vegetable Shortening
1/2 cup sugar
1/2 teaspoon vanilla extract
1 -3/4 cups all-purpose flour
CRISCO No-Stick Cooking Spray
2 cups dried beans (or uncooked rice) for weighting down crust
1 -1/4 cups heavy whipping cream, divided
1 tablespoon CRISCO Butter Flavor 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 instant coffee granules
1 tablespoon cocoa powder
1/2 cup powdered sugar
3/4 cup toffee bits, divided
Preheat oven to 350F.
In large bowl of electric mixer combine Crisco butter sticks and sugar together until combined.
Add vanilla. Sift flour into small bowl then add to Crisco mixture. Mix on low until it comes together.
Transfer to flour dusted counter than shape into disk.
Press onto bottom and sides of 9-inch round fluted tart pan (that has a removable bottom and has been misted with Crisco cooking spray). Make sure the finished edge is flat. Chill until firm.
Place a square of aluminum foil over crust then fill shell with beans. Bake at 350F for 20 minutes, remove foil then bake about 20 more minutes or until lightly browned. Cool.
While crust is baking, prepare chocolate layer. Microwave 3/4 cup whipping cream and 1 tablespoon Crisco butter stick in medium bowl until boiling (about 90 seconds). Add chocolate chips and whisk until smooth. Set aside.
Pour chocolate into cooled crust (reserving 1/2 cup). Refrigerate tart for 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
Add remaining 1/2 cup whipping cream, 1 cup 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.
Stir in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate for 2 hours (or overnight if desired).
Spread remaining whipped topping over coffee layer than sprinkle with remaining 1/4 cup toffee bits. Microwave remaining chocolate mixture until warm. Cut into 8 slices.
Serve each slice drizzled with chocolate from a zip-top baggy with a 1/4 inch hole cut in one corner.