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1.. Stir together sugar, cocoa, cornstarch, flour and salt in 2-quart microwave-safe bowl; gradually add milk and egg yolks, beating with whisk until smooth.
2. Microwave at HIGH (100%) 5 minutes, stirring with whisk after every minute. Continue to microwave 1 to 3 minutes or until mixture is smooth and very thick. Stir in butter, vanilla and almond extract. Spoon chocolate mixture into crusts.
3. Press plastic wrap directly onto surface. Cool; refrigerate. Just before serving, garnish with whipped topping and sliced almonds. Cover; refrigerate leftover tarts. 6 servings.
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