Coffee Toffee Tart

• 34 cup crisco butter shortening, chilled
• 12 cup sugar
• 12 teaspoon vanilla extract
• 1 34 cups pillsbury best all-purpose flour
• 1 14 cups heavy cream, divided
• 1 tablespoon crisco butter shortening
• 1 (12 ounce) package semi-sweet chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 teaspoons folgers instant coffee crystals
• 1 tablespoon cocoa powder
• 12 cup powdered sugar
• 34 cup toffee pieces, divided

1. Heat oven to 350F Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
2. Combine shortening and sugar until light and fluffy.
3. Add vanilla.
4. Sift flour into small bowl; add to shortening mixture.
5. Mix on low speed until mixed.
6. Transfer to lightly floured surface; shape into disk.
7. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat).
8. Chill until firm.
9. Place a square of aluminum foil over crust; fill shell with 2 cups dried beans or rice to keep crust flat.
10. Bake 20 minutes.
11. Remove foil and beans; bake about 20 minutes longer or until lightly browned.
12. Cool.
13. Heat 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds).
14. Add chocolate chips; whisk until smooth.
15. Set aside.
16. Reserve 1/2 cup chocolate mixture.
17. Pour remainder into cooled crust.
18. Refrigerate 1 hour.
19. Remove from refrigerator.
20. Beat cream cheese in large bowl with electric mixer until fluffy.
21. Add remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder, and powdered sugar.
22. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
23. Stir in 1/2 cup toffee bits.
24. Spread over chocolate layer.
25. Refrigerate 2 hours (or overnight, if desired).
26. Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 cup toffee bits.
27. Cut tart into 8 slices; place slices on serving plates.
28. Place remaining chocolate mixture in small resealable plastic food storage bag.
29. Microwave until warm.
30. Cut small corner off bag; squeeze to drizzle over tart slices; serve.

butter shortening, sugar, vanilla, flour, heavy cream, butter shortening, semisweet chocolate chips, cream cheese, frozen whipped topping, folgers instant coffee crystals, cocoa powder, powdered sugar, toffee

Taken from www.food.com/recipe/coffee-toffee-tart-404922 (may not work)