COFFEE-TOFFEE ICE CREAM TART
Categories Coffee Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Make crust and filling:
- Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly 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 until firm, at least 4 hours or overnight.
- Make topping:
- Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. 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, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
- Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.
TOFFEE CREAM TART
A wonderful dessert hot or cold, an old favourite.
Provided by shazza59
Time 1h
Yield Serves 6
Number Of Ingredients 7
Steps:
- 7 inch pastry case ready cooked. Either your own or bought. I tend to buy fresh pastry and line my pie dish and bake blind until cooked. My the ready cooked ones are very sweet & tasty.
- Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point.
- Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutes stirring all the time.
- Remove from the heat, and add the syrup, then whisk the mixture.
- Spread the filling into the flan case and serve hot or place in the fridge to cool & serve with whipped cream or custard, or anything you want, I like it on its own. But I do put grated chocolate on for my grand children.
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.
TOFFEE-COFFEE TARTLETS
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 6 tartlets
Number Of Ingredients 8
Steps:
- Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.
- Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.
- Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers.
- Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside.
- Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form.
- Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.
TOFFEE-FLAVORED COFFEE
With its chocolate toffee flavor, this soothing java drink from our home economists makes mornings pleasantly perk along. Treat yourself to a cup in the afternoon as a special pick-me-up.
Provided by Taste of Home
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.
Nutrition Facts : Calories 242 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 150mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 1g protein.
COFFEE-TOFFEE ICE CREAM TART
English toffee puts the finishing touch on this scrumptious tart. For especially good results use strongly flavored coffee ice cream.
Provided by Ashley U
Categories Pie
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 412, Fat 26.1, SaturatedFat 15.2, Cholesterol 52.9, Sodium 223.4, Carbohydrate 42.2, Fiber 1.4, Sugar 31.4, Protein 4.8
COFFEE TOFFEE ICE CREAM TART
Inspired by the hit game "Restaurant Empire". The tart crust is an Emeril recipe, the filling is my interpretation of how it was made in the game. Or to save time, you can get a premade chocolate tart shell. This is a great dinner party dessert.
Provided by the80srule
Categories Frozen Desserts
Time 2h20m
Yield 1 9.5" tart, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 341.5, Fat 18.6, SaturatedFat 11.4, Cholesterol 69.2, Sodium 62.2, Carbohydrate 41.1, Fiber 1.8, Sugar 23.7, Protein 5.1
COFFEE-TOFFEE CRUNCH TORTE
Steps:
- For crust:
- Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.
- Bake crust until golden, about 12 minutes. Freeze crust.
- For ganache:
- Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.
- For mousse:
- Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
- Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill.
- Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)
COFFEE ICE CREAM TORTE
Not only does this make-ahead dessert go over big with company, but it calls for only four ingredients. If you can't find coffee-flavored ice cream, dissolve instant coffee granules in warm water and stir into vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
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- Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly 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 until firm, at least 4 hours or overnight.
- Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. 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, about 4 hours. DO AHEAD Can be prepared 5 days ahead. Cover tightly and keep frozen.
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