13 foil baking cups
1 package refrigerated piecrust (15-ounce)
3 eggs, lightly beaten
2/3 cup granulated sugar
1/4 cup whole milk
1 Tbsp. corn meal
4 tsp. orange juice
2 tsp. orange zest
¾ cup flaked coconut
1 cup Cool Whip or whipped cream

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First, preheat the oven to 350 degrees. Then place a dozen foil cups into a muffin pan and set them aside.

In the meantime, roll out the piecrust on a floured surface with a floured rolling pin until you get a 14-inch circle.

Then, using the tip of a paring knife (and one flattened baking cup as a guide), cut out 6 pastry circles and place the circles inside a half-dozen foil baking cups.

Continue rolling and cutting the remaining 6 pastry circles (using the remaining piecrust) and place them inside the cups as well.

Finally, beat together the eggs, sugar, cornmeal, orange juice and orange zest. Then stir in the coconut and divide the filling evenly between the 12 pastry shells.

All that's left is to bake the tarts on the center rack of the oven for 35-40 minutes or until the crust is a light golden brown. Cool on a wire rack and top with a heaping helping of Cool Whip or whipped cream.