Coffee Toffee Tart - butter shortening

Method

• Heat oven to 350F 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.