Coffee Toffee Ice Cream Tart Recipes

COFFEE TOFFEE TART

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.

COFFEE TART

Steps:

• Preheat oven to 350 degrees.
• Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
• Stir in 1/3 cup melted butter.
• Press into a 10 inch tart pan and bake at 350 for 10 minutes.
• Cool completely on a wire rack.
• Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
• Stir constantly until smooth.
• Beat egg yolks until thick and pale.
• Gradually stir about 1/4 hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly - 1 to 2 minutes or until mixture reaches 160 degrees.
• Remove from heat. (Mixture will be thick).
• Spread 2/3 chocolate mixture into crust.
• Cool remaining chocolate mixture 30 minutes.
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
• Spread over chocolate layer on tart.
• Cover and chill 2 hours or until firm.

SHELLEY'S TOFFEE TARTS

Steps:

• 1. Bake tart shells until brown.
• 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
• 3. Pour into shells & place a chocolate chip in the center of each tart.
• 4. Cool.
• Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.