Recipe - White Chocolate Mousse Tarts

1 pack White baking bars; (6
ounces)
1 cn Sweetened condensed milk;
(14 ounces)
One half teaspoon Almond extract
2 cup Heavy cream; stiffly whipped
(1
; pint)
12 Singleserving graham
cracker tart shells

In a small saucepan, melt the baking bars 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.

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

Converted by MC_Buster.

NOTES : 12 tarts

Converted by MM_Buster v2.0l.