Mini Semi-Sweet Chocolate Pudding Tart

Preheat conventional oven to 350˚F.

Combine sugar, butter and cocoa powder in small saucepan and bring to a boil, stirring constantly.

Combine butter mixture with graham cracker crumbs in medium bowl and mix thoroughly.

Press ⅓ cup of crumbs into each of eight 4-inch tart shells so bottom and sides are evenly covered. Bake for 10 minutes, or until crust is set and no longer looks moist. Let cool.

For filling: Whisk sugar, cocoa powder, cornstarch and salt in heavy medium saucepan until blended. Gradually add ⅓ cup milk, whisking until smooth paste forms. Whisk in remaining milk and ¼ cup cream.

Stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Remove from heat and mix in vanilla.

Pour hot pudding equally into crusts and spread evenly. Cool 1 hour at room temp. Cover with plastic wrap; chill overnight. (Can be made up to this point two days ahead. Keep refrigerated.)

For topping: Beat crème fraîche, whipping cream, sugar and vanilla with electric mixer, just until stiff peaks form and mixture is thick enough to spread (do not overbeat).

Dollop large spoonful onto each tart and sprinkle 1 tablespoon M&M’S Mini Semi-Sweet Chocolate Candies over top. Serve immediately.