Orange-Coconut Tiramisu Tart

(34)
14 reviews.
  • 35 min prep time
  • 2 hr 30 min total time
  • 10 ingredients
  • 12 servings

Ingredients

1
Pillsbury™ 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 sweet orange marmalade
2
teaspoons baking cocoa
3/4
cup flaked coconut, toasted*
12
whole strawberries with leaves, cut into fans, if desired

Directions

  1. 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. 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. 3 In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed. Spread evenly over cheese mixture.
  4. 4 Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
  5. 5 Remove side of pan; place tart on large round serving plate. Garnish with strawberry fans. Store loosely covered in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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