Pies & Tarts

Coconut Orange Tartlets

Name: Coconut Orange Tartlets
Yield: 24 tartlets
Ingredients: 1 box (14 oz.) refrigerated pie crust; 1 package (10 oz) Wilton Limited Edition Coconut Candy Melts&#174;, 10OZ 1911-226; 1/4 cup heavy whipping cream; 1 1/2 cups whipped topping; 24 canned mandarin orange segments; Toasted Coconut; Recipe Right Mini Muffin Pan, 24-Cavity; Round Comfort-Grip Cookie Cutter

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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.

Yield:: 24 tartlets

Ingredients

1 box (14 oz.) refrigerated pie crust
1 package (10 oz) Wilton Limited Edition Coconut Candy Melts®, 10OZ 1911-226
1/4 cup heavy whipping cream
1 1/2 cups whipped topping
24 canned mandarin orange segments
Toasted Coconut

Tools
Recipe Right Mini Muffin Pan, 24-Cavity

Recipe Right Mini Muffin Pan, 24-Cavity
Round Comfort-Grip Cookie Cutter

Instructions

Click to mark complete

- 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.
- 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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Wilton Sweet Studio

Wilton Sweet Studio

Coconut Orange Tartlets

Ingredients

Tools

Instructions