3/4 cup sugar
1/3 cup cocoa powder
2 tbs. cornstarch
2 tbs. flour
1/4 tsp. salt
1 3/4 cups milk
2 egg yolks, slightly beaten
2 tbs. butter or marg.
3/4 tsp. vanilla
1/8 tsp. almond extract
6 small graham crusts
sliced almonds
whipped cream
strawberries

Combine first 5 ingredients. Gradually add the milk and egg yolks. Beat with whisk until smooth. Put in microwave on high for 5-6 minutes, stirring every minute with whisk. Continue to cook for 1-3 minutes or until smooth and thick. Stir in the butter, vanilla and almond extract.  Spoon mixture into graham crusts, place plastic wrap directly onto surface of pudding and refridgerate for 30 minutes. On each tart place a dallop of whip cream, sliced almonds on top of the cream and a strawberry sliced on each.
 
 
 

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