Almond Tarts

Creamy almond filling inside prepared mini-tart shells....YUM! Cooking time is actually refrigeration time.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 12 tarts

Ingredients

• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 2⁄3 cup milk
• 3  drops  almond extract
• 1 (3 ounce) package vanilla instant pudding mix (4-serving size package)
• 4  ounces frozen non-dairy topping, thawed
• 2 (4 ounce) packages  single-serve graham cracker pie crust (approx. 6 mini crusts per package)

Directions

1. In large bowl, combine sweetened condensed milk, milk and almond extract.
2. With mixer, beat in pudding mix.
3. Fold in thawed whipped topping.
4. Spoon into crusts (see not below).
5. Cover and chill at least 1 hour.
6. Store leftovers covered in refrigerator.
7. Note: To remove crusts from foil pans, brush crusts with slightly beaten egg white (before filling); bake in 375°F oven 5 minutes. Cool; remove from foil pans. Fill; chill.