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Triple Layer Tart




Source of Recipe


Family Circle Magazine


List of Ingredients




1 package (11.2 ounces) instant homestyle cheesecake mix
3 boards graham crackers, finely crushed
3 boards graham crackers, finely crushed
3 tablespoons plus 1/4 cup cocoa powder
2/3 cup toffee bits
1/4 cup sugar
1/2 cup margarine, melted
6 ounces bittersweet chocolate, chopped
2/3 cup plus 1 cup heavy cream
1 1/2 cups milk
Cocoa powder, for dusting




Recipe



Combine crust mix from package, crushed crackers, 3 tablespoons cocoa powder, 1/3 cup toffee bits, 2 tablespoons sugar and melted margarine in bowl. Press over bottom and up side of 9-inch tart pan with removable bottom placed on baking sheet, or 9-inch springform pan. Place in freezer.
2. Melt bittersweet chocolate and 2/3 cup cream in saucepan until smooth. Remove from heat; stir in remaining toffee bits. Pour into crust; smooth top; freeze 15 minutes.
3. Beat cheesecake filling mix, remaining 1/4 cup cocoa and milk in bowl until thickness of sour cream, 3 minutes. Spread over firm chocolate layer. Refrigerate 1 hour.
4. Beat remaining cream, 2 tablespoons sugar in bowl until stiff peaks form. Spread on tart. Dust with cocoa.