Chocolate-Almond Pudding Tarts

Ingredients

• 2/3 cup sugar
• 1/3 cup HERSHEY’S Cocoa
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 2/3 cups milk
• 2 egg yolks, slightly beaten
• 2 tablespoons butter or margarine
• 1/2 teaspoon vanilla extract
• 1/8 to 1/4 teaspoon almond extract
• 6 single-serve graham cracker crumb crusts (4-ounce package)
• Whipped topping, for garnish
• Sliced almonds, for garnish

Instructions

1. Stir together sugar, cocoa, cornstarch, flour, and salt in a medium microwave-safe bowl. Gradually add milk and egg yolks, whisking until smooth. Microwave on HIGH (100%) for 5 minutes, whisking after each minute. Continue microwaving in 1-minute increments for 1 to 3 minutes, until smooth and very thick.
2. Stir in butter, vanilla, and almond extract. Spoon the pudding evenly into the crusts. Press plastic wrap directly onto the surface of each tart. Cool, then refrigerate for several hours.
3. Just before serving, garnish with whipped topping and sliced almonds. Cover and refrigerate leftover tarts.