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
Instructions
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.
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