Mascarpone, an Italian cream cheese, and whipped topping combine in a tropical-flavored dessert that's light and creamy.
Bake-Off® Contest 44, 2010
Gail Dean
St. Augustine, Florida
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1
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Pillsbury™ refrigerated pie crust, softened as directed on box
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1
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container (16 oz) mascarpone cheese or 2 packages (8 oz each) cream cheese, softened
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1/2
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cup chopped pecans
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1/3
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cup powdered sugar
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2
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tablespoons instant espresso coffee powder or granules
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1
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container (12 oz) frozen whipped topping, thawed
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1
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cup sweet orange marmalade
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2
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teaspoons baking cocoa
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3/4
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cup flaked coconut, toasted*
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12
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whole strawberries with leaves, cut into fans, if desired
Steps
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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.
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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.
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3
In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed. Spread evenly over cheese mixture.
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4
Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
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5
Remove side of pan; place tart on large round serving plate. Garnish with strawberry fans. Store loosely covered in refrigerator.
-
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.
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5
Remove side of pan; place tart on large round serving plate. Garnish with strawberry fans. Store loosely covered in refrigerator.
Expert Tips
*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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 170
% Daily Value
- Total Fat
- 19g
- 28%
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- Saturated Fat
- 10g
- 52%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 125mg
- 5%
- Total Carbohydrate
- 41g
- 14%
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- Dietary Fiber
- 2g
- 7%
- Sugars
- 23g
- Protein
- 1g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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