Toffee Coffee Tartlets Recipes

COFFEE-TOFFEE ICE CREAM TART

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.

TOFFEE CHERRY BUTTER TARTS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
• Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
• Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
• Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.

TOFFEE-FLAVORED COFFEE

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.

AWARD-WINNING MAPLE-NUT-TOFFEE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
• Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
• Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
• Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
• Remove shell from the oven, leaving oven on, and fill with batter.
• Return tart to the oven and bake until golden brown, 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack, about 30 minutes.
• Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.

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 TOFFEE ICE CREAM TART

Steps:

• In a large mixing bowl, mixi the flour, sugar, cocoa, and salt together.
• With your fingers, mush the butter pieces into the dry ingredients until the mixture resembles big crumbs.
• Blend the egg in to make the dough soft. Omit if you don't plan on eating much of the crust.
• Flatten the dough into a small disk, wrap tightly in plastic wrap and refridgerate for at least 1 hour.
• Grease a 9.5" tart pan and mold the refridgerated dough into it, make sure it's smooth on the bottom.
• Bake for 15-25 minutes at 350 or until fully set.
• Let the crust completely cool off before trying to add the filling- I prefer to just refridgerate it again for another 30-40 minutes.
• Let the ice cream sit out for about 5-10 minutes so it softens a bit.
• Scoop into the finished tart crust and smooth on top.
• Top with the toffee pieces and white chocolate shavings.
• Cut with a thick pizza cutter or a large ginsu knife, into 8ths.
• If it starts to soften, put in the freezer for 5-10 minutes; and store any uneaten pieces in the freezer and let thaw 5-6 minutes before eating.

COFFEE-TOFFEE ICE CREAM TART

Steps:

• Preheat oven to 325 degrees.
• Butter 9-inch tart pan with removable bottom.
• Mix cookie crumbs and cinnamon in medium bowl.
• Add melted butter and stir until crumbs are very moistened.
• Press crumb mixture 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 for at least 4 hours or until firm.
• Combine cream and butter in a medium saucepan.
• Bring to simmer.
• Remove from heat and 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 for about four hours.
• Use small knife carefully loosen crust from pan sides.
• Gently push up tart bottom to release tart and serve.

CHOCOLATE TOFFEE BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits. , Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm., Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes.