Heat oven to 350°F.
Lightly grease and sugar 24 miniature muffin cups or small tart pans.
Cut 1/3 of dough into 12 (1/4 inch) slices.
Cut each slice in half.
Roll each half into a ball; gently press in bottom and up sides of muffin cup, using floured fingers if dough is sticky.
Using fork, prick dough several times.
Bake at 350°F. for 7 to 9 minutes or until light golden brown.
Cool; remove from pans.
Repeat with remaining dough to make 72 tart cups.
Fill 24 tart cups with lemon pistachio filling, 24 with chocolate orange filling and 24 with raspberry cream filling.
Cover; store in refrigerator.
LEMON PISTACHIO FILLING: Spoon or decoratively pipe 2 teaspoons pie filling into each tart cup; sprinkle 1/2 teaspoon pistachios over top of each tart.
CHOCOLATE ORANGE FILLING: In small mixer bowl, combine powdered sugar, cocoa, margarine, orange peel and 2 tablespoons of the orange juice; mix well.
Add remaining orange juice 1 tablespoon at a time beating until filling is smooth and fluffy.
Spoon or decoratively pipe 2 teaspoons filling into each tart cup.
If desired, garnish with additional orange peel.
RASPBERRY CREAM FILLING: In small bowl, combine all raspberry filling ingredients; mix until light and fluffy.
Spoon or decoratively pipe 2 teaspoons filling into each tart cup.
If desired, garnish with mint leaves or chopped almonds.