Orange-Coconut Tiramisu Tart


  • 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


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.