These elegant dessert tarts can be ready in 30 minutes. Fill purchased phyllo shells with melted white chocolate and lemon curd and top with a meringue. Run them under the broiler for a few minutes and they're done.
Place mini fillo shells on large baking sheet. Place white chocolate in small glass over simmering water to melt, or place in microwave oven on high; stir until smooth. Spoon 1/2 teaspoon of the melted chocolate into each shell. With small brush, spread chocolate over inside of each shell. Refrigerate 10 minutes or until chocolate is set.
Spoon 1 teaspoon of the lemon curd into each shell.
Combine water and powdered whites in small bowl. Following package directions, beat until soft peaks form. With mixer going, add sugar gradually; beat until thick and glossy. Fit pastry bag with large star tip; fill with meringue. Pipe large meringue swirl on each tart.
Place shells under broiler until meringue is light brown, about 1 minute. Store in refrigerator. Makes 2-1/2 dozen tartlets.