Bite-size tarts are easy to make and fill: Back row: coconut with chocolate ganache, white chocolate with chocolate pastry cream and meringue with strawberries. Front row, from left: meringue with cherry filling, butterscotch shell with pastry cream and strawberries, meringue with chocolate pastry cream, banana and Nutella with a crumble topping.
Bake premade piecrust and, while still warm, scatter with dark or white chocolate chips. Once they melt, spread them thinly on the crust. Once cool, fill with pudding or pie filling.
Meringue bakes into a delicate shell that's perfect for fresh fruit.