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Coffee Toffee TartCoffee Toffee Tart

Coffee Toffee Tart

Coffee, toffee, and chocolate? What more could you ask for. Enjoy his tart, laid atop a chocolate cookie crust, with a freshly brewed pot of Door County Coffee Chocolate Caramel Truffle!

Featured ingredient: Elite Espresso 10 oz. Bag Fine Grind

  • 1 - 1/4 cup heavy cream
  • 12 oz. pkg. semi-sweet chocolate chips
  • 8 oz. pkg. cream cheese, softened
  • 8 oz. container Cool Whip
  • 1/2 cup powdered sugar
  • 3/4 cup toffee bits
  • 1 stick plus 1 tablespoon butter
  • 1 package Famous Wafers
  • 1 Tbsp. finely ground Door County Elite Espresso


  1. Preheat oven to 350 degrees.
  2. Melt 1 stick butter with package of crushed Famous Wafers.
  3. Press into pie pan and bake for 10 minutes. Cool.
  4. Heat 3/4 cup plus 1 Tbsp. cream in microwave in medium bowl until boiling.
  5. Add 8 oz. pkg. chocolate chips. Whisk until smooth and set aside.
  6. Reserve 1/2 cup chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour.
  7. Remove from refrigerator. Beat 8 oz. cream cheese in large bowl with electric mixer until fluffy.
  8. Add remaining 1/2 cup cream, 1 cup whipped topping, 1 Tbsp. finely ground espresso and 1/2 cup powdered sugar. Beat on high 2 minutes.
  9. Stir in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate for at least 2 hours.
  10. Spread remaining whipped topping over coffee layer and sprinkle with remaining toffee bits.
  11. Cut tart into 8 slices and place on serving plates.
  12. Place remaining chocolate mixture in small ziploc bag. Microwave until warm. Cut small corner off the bag and squeeze to drizzle over tart slices.
  13. Serve with Door County Chocolate Caramel Truffle.

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