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Category: Tarts
Prep Time: Cook Time: Total Time:
Tart Shell
3/4 cup Butter Flavor Shortening
1/2 cup sugar
1/2 tsp vanilla extract
1-3/4 cups Flour
Cooking Spray
2 cups dried beans (or uncooked rice) for weighting down crust
Filling
1-1/4 cups heavy whipping cream, divided
1 tablespoon 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 tsp instant coffee granules
1 tablespoon cocoa powder
1/2 cup powdered sugar
3/4 cup toffee bits, divided
Preheat oven to 350. In large bowl of electric mixer combine butter sticks and sugar together until combined. Add vanilla. Sift flour into small bowl then add to mixture. Mix on low until it comes together.
Transfer to flour dusted counter than shape into disk. Press onto bottom and sides of 9-inch round fluted tart pan (that has a removable bottom and has been misted with cooking spray). Make sure the finished edge is flat. Chill until firm. Place a square of foil over crust then fill shell with beans. Bake for 20 minutes, remove foil then bake about 20 more minutes or until lightly browned. Cool.
While crust is baking, prepare chocolate layer. Microwave 3/4 cup whipping cream and 1 tablespoon butter stick in medium bowl until boiling (about 90 seconds). Add chocolate chips and whisk until smooth. Set aside.
Pour chocolate into cooled crust (reserving 1/2 cup). Refrigerate tart for 1 hour. Remove from refrigerator. Beat cream cheese in large bowl until fluffy. Add remaining 1/2 cup whipping cream, 1 cup whipped topping, coffee granules, cocoa powder, and powdered sugar. Beat on high for two minutes (or until coffee granules have dissolved), scraping down sides occasionally.
Stir in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate for 2 hours (or overnight if desired). Spread remaining whipped topping over coffee layer than sprinkle with remaining 1/4 cup toffee bits. Microwave remaining chocolate mixture until warm. Cut into 8 slices. Serve each slice drizzled with chocolate from a zip-top baggy with a 1/4 inch hole cut in one corner.
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COFFEE TOFFEE TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
Tart Shell
3/4 cup Butter Flavor Shortening
1/2 cup sugar
1/2 tsp vanilla extract
1-3/4 cups Flour
Cooking Spray
2 cups dried beans (or uncooked rice) for weighting down crust
Filling
1-1/4 cups heavy whipping cream, divided
1 tablespoon 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 tsp instant coffee granules
1 tablespoon cocoa powder
1/2 cup powdered sugar
3/4 cup toffee bits, divided
Preheat oven to 350. In large bowl of electric mixer combine butter sticks and sugar together until combined. Add vanilla. Sift flour into small bowl then add to mixture. Mix on low until it comes together.
Transfer to flour dusted counter than shape into disk. Press onto bottom and sides of 9-inch round fluted tart pan (that has a removable bottom and has been misted with cooking spray). Make sure the finished edge is flat. Chill until firm. Place a square of foil over crust then fill shell with beans. Bake for 20 minutes, remove foil then bake about 20 more minutes or until lightly browned. Cool.
While crust is baking, prepare chocolate layer. Microwave 3/4 cup whipping cream and 1 tablespoon butter stick in medium bowl until boiling (about 90 seconds). Add chocolate chips and whisk until smooth. Set aside.
Pour chocolate into cooled crust (reserving 1/2 cup). Refrigerate tart for 1 hour. Remove from refrigerator. Beat cream cheese in large bowl until fluffy. Add remaining 1/2 cup whipping cream, 1 cup whipped topping, coffee granules, cocoa powder, and powdered sugar. Beat on high for two minutes (or until coffee granules have dissolved), scraping down sides occasionally.
Stir in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate for 2 hours (or overnight if desired). Spread remaining whipped topping over coffee layer than sprinkle with remaining 1/4 cup toffee bits. Microwave remaining chocolate mixture until warm. Cut into 8 slices. Serve each slice drizzled with chocolate from a zip-top baggy with a 1/4 inch hole cut in one corner.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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