• 8servings
  • 65minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup Crisco® Butter Shortening, chilled

  2. 1/2 cup sugar

  3. 1/2 tsp. vanilla extract

  4. 1 3/4 cups Pillsbury BEST® All Purpose Flour

  5. 1 1/4 cups heavy cream, divided

  6. 1 tbsp. Crisco® Butter Shortening

  7. 1 (12 oz.) pkg. semi-sweet chocolate chips

  8. 1 (8 oz.) pkg. cream cheese, softened

  9. 1 (8 oz.) container frozen whipped topping, thawed

  10. 4 tsps. FOLGERS® Instant Coffee Crystals

  11. 1 tbsp. cocoa powder

  12. 1/2 cup powdered sugar

  13. 3/4 cup toffee bits, divided

Instructions Jump to Ingredients ↑

  1. Photo: Coffee Toffee Tart Recipe HEAT oven to 350 degrees 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.


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