Coffee Toffee Tart

Name: Coffee Toffee Tart
Prep time: 3 h 30 min
Cook time: 40 min
Total time: 4 h 10 min
Yield: 8 serving(s)
Ingredients: 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

Submitted by Pinay0618

"Grand Prize Winner 2007 Crisco® Country Favorites Cook-Off. Preparation time includes cooling and chilling times."

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Ready In:: 4hrs 10mins
Ingredients:: 13
Serves:: 8

ingredients

TART SHELL
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
FILLING
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

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.