For shells, combine almonds, graham cracker crumbs, melted butter, and the 3 tablespoons sugar in a small mixing bowl. Press mixture onto bottom and up sides of twenty-four 1-3/4-inch muffin cups. Bake in a 375 degree F oven for 7 to 8 minutes or until golden. Cool on a wire rack. Remove shells from muffin cups.

For filling, beat the 1/2 cup sugar and the 1/3 cup butter in a medium bowl with an electric mixer on medium speed for 4 minutes or until fluffy. Beat in chocolate and vanilla. Gradually add egg product, beating on high speed until mixture is fluffy and sugar is dissolved, scraping bowl constantly. Pipe or spoon filling into shells. Cover and chill 4 to 24 hours.

Combine the 3 tablespoons whipping cream and the white chocolate or white baking bar in a heavy small saucepan. Heat over low heat, stirring constantly, until chocolate melts. Immediately remove from heat. Cool thoroughly. Beat the 1/2 cup whipping cream in a small, chilled mixing bowl with chilled beaters at low speed until soft peaks form (peaks curl). Add the cooled chocolate mixture. Continue beating on low speed just until stiff peaks form.

Dollop or pipe white chocolate whipped cream onto each tart. Top with a chocolate curl, if desired. Makes 24.