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 C. 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 C. cream and 1 Tbsp. shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
RESERVE 1/2 C. 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 C. cream, 1 C. 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 C. 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 C. 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.
Nutrition
Serving size
(1 slice, 1/8 of tart)
Calories 1000
Calories from Fat630g
Total Fat 70g
Saturated Fat 36g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 90mg
Sodium 210mg
Potassium 0mg
Total Carbohydrates 91g
Dietary Fiber 3g
Sugars 64g
Protein 9g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
