Coffee Toffee Ice Cream Tart Recipes

COFFEE ICE CREAM TORTE

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

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.

COFFEE TOFFEE TART

Steps:

• Heat oven to 350°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.