Orange-Coconut Tiramisu Tart Recipe

Name: Orange-Coconut Tiramisu Tart
Prep time: 35 min
Cook time: 1 h 55 min
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box; 1 container (475 g) mascarpone cheese or 2 pkgs (250 g each); cream cheese, softened; 1/2 cup chopped pecans; 1/3 cup icing sugar; 2 tablespoons instant espresso coffee powder or granules; 4 1/2 cups frozen whipped topping, thawed; 1 cup sweet orange marmalade; 2 teaspoons baking cocoa; 3/4 cup flaked coconut, toasted*; 12 whole strawberries with leaves, cut into fans, if desired

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
1 container (475 g) mascarpone cheese or 2 pkgs (250 g each)
cream cheese, softened
1/2 cup chopped pecans
1/3 cup icing sugar
2 tablespoons instant espresso coffee powder or granules
4 1/2 cups frozen whipped topping, thawed
1 cup sweet orange marmalade
2 teaspoons baking cocoa
3/4 cup flaked coconut, toasted*
12 whole strawberries with leaves, cut into fans, if desired

PREP TIME 35m	COOK TIME 1h55m	TOTAL TIME 2h30m
YIELD 12 servings

Instructions

Heat oven to 450°F.
In 10- or 9-inch springform pan, press pie crust evenly on bottom and 1 inch up side.
Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown.
Cool completely, about 15 minutes.
Meanwhile, in medium bowl, mix cheese, pecans, icing sugar and coffee granules.
Gently fold in 1 cup of the whipped topping.
Spread evenly over crust.
In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed.
Spread evenly over cheese mixture.
Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture.
Sprinkle with coconut.
Refrigerate at least 1 1/2 hours until chilled.
Remove side of pan; place tart on large round serving plate.
Garnish with strawberry fans.
Store loosely covered in refrigerator.