COFFEE TOFFEE TART

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Coffee Toffee Tart image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

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.

Ajazhussain Mdajaz888
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This tart is the perfect balance of sweet and bitter. The coffee flavor is rich and intense, while the toffee adds a touch of sweetness. It's a must-try for any coffee lover.


Nagran Wazir
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I'm not a baker, but I was able to make this tart without any problems. The instructions were easy to follow and the end result was delicious.


Israel Joy
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I made this tart for a bake sale and it sold out in minutes. Everyone loved the unique flavor combination.


Nantaayi Janat
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This tart is a great way to use up leftover coffee. I love that it's not too sweet and the coffee flavor really shines through.


Reflect Rit
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I've made this tart several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.


MDmurad Hasan
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I was a little disappointed with this tart. The coffee flavor was too strong for my taste and the toffee was too sweet.


Saeed Zayn
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I made this tart for my husband's birthday and he absolutely loved it. He said it was the best dessert he's ever had.


Hassan Mehdi
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This tart was a little more difficult to make than I expected, but it was worth the effort. The end result was a beautiful and delicious dessert that everyone loved.


Kanda
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I'm not usually a fan of coffee desserts, but this tart changed my mind. The coffee flavor was subtle and perfectly balanced by the sweetness of the toffee.


Niaz King all
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This coffee toffee tart was a hit at my dinner party! The combination of coffee and toffee was divine.