ORANGE-COCONUT TIRAMISU TART

Prep Time: 35 Min
Total Time: 2 Hr 30 Min
Makes: 12 servings

INGREDIENTS

1 refrigerated pie crust, softened as directed on box

1 container (16 oz) mascarpone cheese or 2 packages (8 oz each) cream cheese, softened

1/2 cup Chopped Pecans

1/3 cup powdered sugar

2 tablespoons instant espresso coffee powder or granules

1 container (12 oz) frozen whipped topping, thawed

1 cup Orange Marmalade

2 teaspoons baking cocoa

3/4 cup flaked coconut, toasted*

12 whole strawberries with leaves, cut into fans, if desired

 

DIRECTIONS

1 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.

 

2 Meanwhile, in medium bowl, mix cheese, pecans, powdered sugar and coffee granules. Gently fold in 1 cup of the whipped topping. Spread evenly over crust.

 

3 In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed. Spread evenly over cheese mixture.

 

4 Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.

 

5 Remove side of pan; place tart on large round serving plate. Garnish with strawberry fans. Store loosely covered in refrigerator.

 

 

*To toast coconut, spread in ungreased shallow pan; bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.

 

To make strawberry fan, place strawberry on cutting board; holding the stem end, make 4 or 5 lengthwise cuts, being careful not to cut through to the stem. Carefully fan out slices.