Preheat the oven to 350°F. Spray a 24 cup mini muffin tin with baking spray.
Warm to room temperature for 15 minutes while you prepare the filling.
Meanwhile, in a heavy bottomed saucepan over medium heat, stir together coconut pecan icing, heavy cream and lightly beaten egg yolks. Stir until combined.
Bring to a simmer over medium heat. Lower to medium-low and continue to simmer for 5 minutes, stirring constantly.
Dissolve 1 Tbsp cornstarch in 2 Tbsp water until dissolved. Stir into the filling. Continue to cook for an additional 2 minutes, until thickened then remove from the heat.
Stir 3 oz chopped chocolate into the filling. Stir until completely melted. Set aside. Reserve the remaining chopped chocolate for garnishing.
Roll pie crusts onto a lightly floured surface. Gently stretch the pie crust, smoothing out the edges.
Using a 3 inch fluted cookie cutter, cut each crust into 12 rounds. Re-rolling scrap pieces of dough as needed.
Press the dough rounds firmly onto the sides and bottom of the mini muffin cups.
Divide the filling evenly between the shells.
Place into the oven and bake for 25-30 minutes or until set. Cool to room temperature on a baking rack.
Place a dollop of whipped topping into the center of each tartlet. Sprinkle with the remaining chopped German Chocolate before serving.