Orange-Coconut Tiramisu Tart

Mascarpone, an Italian cream cheese, and whipped topping combine in a tropical-flavoured dessert that's light and creamy. ...MORE + LESS -

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

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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.
2

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.
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.
Tip 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.