Easy Cherry Meringue Tarts

In Stabbed in the Tart, Kayla makes three different desserts for the Valentine’s Gourmet and Stay Weekend at the historic Countryside Inn. This variation on her cherry meringue tarts is incredibly simple and takes only a few minutes (plus chilling in the refrigerator).


Graham cracker miniature tart shells (6-pack)

1 can of cherry pie filling

6 eggs

Vanilla extract (optional)

Sugar (optional)

Spoon cherry pie filling equally into tart shells. Separate egg yolks from the whites; discard yolks. Whip the whites until stiff (adding vanilla extract and/or sugar if desired). Spoon meringue onto tarts. Bake at 400 degrees for a few minutes, checking often. Chill before eating.

That’s it! Enjoy!

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