1 In small saucepan over very low heat, melt chocolate with milk, stirring constantly, until smooth. 2 Add marshmallows; stir until smooth. Remove from heat; cool completely. In small bowl, beat 2/3 cup whipping cream until stiff; fold into chocolate mixture. 3 Divide evenly into crusts. Cover; refrigerate until firm. 4 Just before serving, beat remaining 1/3 cup whipping cream, powdered sugar and vanilla until stiff; serve on tarts as garnish. Refrigerate leftovers. 5 Recipe from Hershey's Kitchens