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