Preheat the oven to 350°F. Spray a 24 cup mini muffin tin with baking spray.
Bring pie crusts to room temperature per the package instructions 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.
In a small bowl 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.
Use a small scoop to 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.