Berry-topped white chocolate and almond mini-tarts make a pretty finish to a special meal. These use refrigerated pie dough to save you time.
*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.
Substitute semisweet chocolate chips for white vanilla baking chips.
Don’t care for coconut? Feel free to omit it in this recipe!
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