ALMOND TARTS

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2/3 cup milk
few drops almond extract
1 (4 serving size) package instant vanilla pudding mix
4 ounces frozen non-dairy whipped topping, thawed (1/2 of an 8-ounce container)
2 packages (4 ounces each) single-serve graham cracker pie crusts*
1 egg white, slightly beaten (optional, if baking crusts)*
chocolate shaving and chocolate curls (optional garnish)

In large bowl, combine Eagle Brand, milk and almond extract. With mixer, beat in pudding mix. Fold in topping. Spoon into crusts. Cover and chill at least 1 hour. Refrigerate leftovers.

For a dramatic garnish, dust these delicately flavored tarts with chocolate shavings and pile them high with pretty curls of white chocolate and semi-sweet chocolate.

Makes 12 tarts

*NOTE: If removing crusts from foil pans for serving, brush crusts with slightly beaten egg white (before filling); bake in 375 degree oven 5 minutes. Cool; remove from foil pans. Fill; chill.

Makes 12 tarts
Source: Eagle Brand Best Loved Desserts