Coffee Toffee Tart

Name: Coffee Toffee Tart
Prep time: 25 min
Cook time: 40 min
Total time: 5 h
Yield: 8
Ingredients: Crisco® Original No-Stick Cooking Spray; TART SHELL; 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening; 1/2 cup sugar; 1/2 tsp. vanilla extract; 1 3/4 cups all-purpose flour; FILLING; 1 1/4 cups heavy cream; 1 tbsp. Crisco® Butter Flavor All-Vegetable Shortening; 1 (12 oz.) pkg. semi-sweet chocolate chips; 1 (8 oz.) pkg. cream cheese; 1 (8 oz.) container frozen whipped topping; 4 tsps. Folgers Classic Roast® Instant Coffee Crystals; 1 tbsp. cocoa powder; 1/2 cup powdered sugar; 3/4 cup toffee bits

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

Prep Time 25 min

Cook Time 40 Min

Servings 8

Difficulty Moderate

Ingredients

Crisco^® Original No-Stick Cooking Spray
TART SHELL
3/4 cup Crisco^® Butter Flavor All-Vegetable Shortening
1/2 cup sugar
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
FILLING
1 1/4 cups heavy cream
1 tbsp. Crisco^® Butter Flavor All-Vegetable Shortening
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (8 oz.) pkg. cream cheese
1 (8 oz.) container frozen whipped topping
4 tsps. Folgers Classic Roast^® Instant Coffee Crystals
1 tbsp. cocoa powder
1/2 cup powdered sugar
3/4 cup toffee bits

Directions

Step 1
HEAT oven to 350°F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.