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Coconut Orange Tartlets Recipe


It's no wonder coconut is coming out of its shell to be part of more and more recipes. Our Limited Edition Coconut Candy Melts Candy is a delectable partner to other dessert flavors, including the mandarin oranges and whipped cream that fill these tartlets.
Makes: Makes 24 tartlets.

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Step 1

Preheat oven to 400°F. Unroll refrigerated pie crusts. Using 2-3/4-3 in. round cutter, cut 12 circles from each crust. Press into mini muffin pan cavities. Pierce bottoms of crusts with fork. Bake 10-12 minutes or until lightly brown. Cool completely.

Step 2

In microwave safe bowl, melt Coconut Candy Melts candy with cream, stirring until well combined. Pipe or spoon into crusts. Refrigerate until mixture is firm, about 1 hour. Spoon or pipe 1 tablespoon whipped topping and place 1 orange segment onto each tart. Sprinkle with coconut, if using.

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Ingredients

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refrigerated pie crust

1 box (14 oz.) refrigerated pie crust

heavy whipping cream

1/4 cup heavy whipping cream

whipped topping

1 1/2 cups whipped topping (, thawed and divided)

canned mandarin orange segments

24 canned mandarin orange segments (, drained and patted dry)

Toasted Coconut

Toasted Coconut ((optional))

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