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Cherry Fudge Tarts

3 squares (1 oz. each) unsweetened or semi-sweet chocolate
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1/4 tsp. salt
1/4 cup water
2 egg yolks
1 tsp. almond extract
1 cup (1/2 pint) whipping cream, whipped
2 pkgs. prepared mini graham cracker or mini pie crusts
1 can (21 oz.) cherry pie filling, chilled

In heavy saucepan, over medium heat, melt chocolate, sweetened condensed milk, and salt. Cook and stir rapidly until very thick and bubbly, 5 to 8 minutes. Add water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again. Remove from heat; stir in almond extract. Cool 15 minutes. Chill thoroughly, about 30 minutes; stir. Fold in whipped cream. Spoon into crusts. Chill 1 hour or until set. Divide cherry filling evenly among tarts immediately before serving. Store leftovers covered in refrigerator. Makes 12 tarts.

 

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