Chocolate Almond Tarts

Chocolate Tart Shells:
1½ cups Nilla4 Vanilla Wafer crumbs
1/3 cup powdered sugar
1/4 cup Hershey's® Cocoa
6 tbsp. margarine

Filling:
3/4 cup sugar
1/4 cup Hershey's® cocoa
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
2 egg yolks, slight beaten
2 tbsp. margarine
1/4 tsp. almond extract

To make Tart Shells: preheat oven to 350°. In bowl, stir crumbs, powdered
sugar and cocoa. Cut in margarine until completely blended. Divide among
six 4 oz tart pans with removable bottom. Press mixture firmly onto
bottoms and up sides of pans. Bake for 5 minutes. Cool and set aside.

In saucepan, stir together sugar, cocoa, cornstarch and salt. Blend in milk and egg yolks. Cook over medium heat, stirring constantly until mixture boils and stir 1 minute. Remove from heat; blend in margarine. Add almond extract. Pour into Tart Shells; press plastic wrap directly onto
surface. Refrigerate.

Garnish with sliced almonds.

6 servings