Instructions: In a small saucepan, melt the chocolate over low heat with the sweetened condensed milk, remove from the heat and stir in the almond extract. Allow to cool to room temperature. Fold into the whipped cream then spoon into the tart shells. Cover and chill for at least 4 hours, or until firm.

This recipe yields 12 servings.

Comments: Top with fresh raspberries, sliced strawberries, mini chocolate chips, crushed candies, or any favorite topping. And, if you prefer, use a thawed 8-ounce container of frozen whipped topping in place of the whipped cream.

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