Best 2 Coffee Toffee Tart Recipes

Calling all coffee and toffee enthusiasts! Get ready to embark on a culinary adventure as we delve into the world of coffee toffee tart, a delectable dessert that tantalizes taste buds and leaves you craving more. Picture a rich, velvety coffee filling nestled within a crisp, buttery toffee crust, topped with a layer of decadent chocolate ganache. This symphony of flavors is sure to become a favorite among coffee lovers and dessert aficionados alike. Join us as we explore the nuances of this exquisite treat, providing you with tips and tricks to create the perfect coffee toffee tart that will impress your friends and family. So, gather your ingredients, preheat your oven, and let's embark on this delightful journey of baking bliss.

Check out the recipes below so you can choose the best recipe for yourself!

COFFEE-TOFFEE ICE CREAM TART

Coffee-Toffee Ice Cream Tart image

Categories Coffee Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

For crust and filling
1 1/2 cups finely ground or crushed chocolate wafer cookie crumbs (about 7 ounces)
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup coarsely chopped chocolate-covered English toffee bars (such as Skor or Heath; about 4 ounces)
1 1/2 pints coffee ice cream, slightly softened
For topping
1/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 teaspoon vanilla extract

Steps:

Make crust and filling:
Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
Make topping:
Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

COFFEE TOFFEE TART

Coffee Toffee Tart image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

Ingredients

Crisco® Original No-Stick Cooking Spray
TART SHELL:
3/4 cup Crisco® Butter Shortening, chilled
1/2 cup sugar
1/2 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
FILLING:
1 1/4 cups heavy cream, divided
1 tbsp. Crisco® Butter Shortening
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
4 tsps. FOLGERS® Instant Coffee Crystals
1 tbsp. cocoa powder
1/2 cup powdered sugar
3/4 cup toffee bits, divided

Steps:

HEAT oven to 350 degrees 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.

Tips:

For a richer flavor, use dark chocolate or semisweet chocolate instead of milk chocolate.
If you don't have a food processor, you can crush the coffee beans in a mortar and pestle or with a rolling pin.
Be careful not to overcook the toffee filling. It should be thick and slightly gooey, but not hard.
If you don't have a tart pan, you can use a 9-inch pie plate.
Sprinkle some chopped nuts or toffee bits on top of the tart before baking for an extra crunch.

Conclusion:

This coffee toffee tart is the perfect dessert for any occasion. It's rich, decadent, and sure to impress your guests. With its creamy coffee filling and crunchy toffee topping, this tart is a symphony of flavors that will tantalize your taste buds. So next time you're looking for a special dessert, give this coffee toffee tart a try. You won't be disappointed.