Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Preparation
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.
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.
In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed. Spread evenly over cheese mixture.
Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
Remove side of pan; place tart on large round serving plate. Garnish with strawberry fans. Store loosely covered in refrigerator.
