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Fluffy Banana Tarts

1/4 cup butter
1/3 cup granulated sugar
2 large egg whites
1/3 cup all-purpose flour
1/4 cup ground almonds
1/8 teaspoon almond extract
1 (3 1/2-ounce) package instant pistachio pudding mix
1 cup milk
1/2 (8-ounce) container non-dairy whipped topping
9 squares semi-sweet baking chocolate
2 tablespoons butter or margarine
2 bananas

1. In a mixing bowl using an electric mixer on medium speed, cream until light and fluffy butter and sugar. Add egg whites, one at a time, beating well after each addition. Stir in flour, ground almonds, and almond extract.
2. Spread 2 tablespoons at a time into 6-inch rounds on a greased baking sheet. Bake at 350°F (175°C) for 7 to 8 minutes, or until the edges are light brown. Grease several 2-inch diameter glasses and place the hot cookies over the glass, shaping into cups with a fluted edge. Remove carefully from the glass and set aside.
3. In a bowl using an electric mixer on medium speed, prepare instant pistachio pudding mix according to the package directions using milk. Fold in non-dairy whipped topping and chill.
4. In a saucepan over low heat, melt semi-sweet baking chocolate and butter, stirring constantly. Cool. Slice 2 bananas and dip 8 of the slices into the chocolate; chill the banana slices until the chocolate is firm.
5. Place the remaining banana slices in the tart shells. Drizzle with the remaining chocolate. Spoon the pudding mixture on top and decorate with the chocolate-covered banana slices.

Makes 8 servings.