Little pastry cups filled with butterscotch pudding and topped with toasted meringue. It's the dessert you never knew you always wanted.

Easy Butterscotch Meringue Tarts

Preheat oven to 400 degrees. Separate egg yolks from whites; set aside. Place cashews in a food processor. Cover and process until finely ground. Add flour, butter, and 1/4 cup sugar to food processor. Process until mixture is crumbly. Transfer to a large bowl.

Combine egg yolks and water in a small bowl. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead dough until a ball forms. Divide dough into 12 portions; press each portion into the bottom and up the sides of an ungreased standard muffin tin. Prick dough all over with a fork. Bake 10 minutes, or until light brown. Cool in pan on a wire rack. Reduce oven temperature to 350 degrees. Meanwhile, prepare filling and meringue.

Combine pudding mix and milk in a small saucepan. Cook according to package directions. Cover, and keep warm.

For Meringue, add cream of tartar to egg whites. Beat with an electric mixer on medium about 1 minute or until soft peaks form (tips curl). Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight).

Place a large rimmed baking pan over the top of the muffin pan. Invert the pans together to release tart shells. Turn tart shells right sides up. Divide warm butterscotch filling among tart shells. Immediately spoon meringue over filling. Bake about 15 minutes or until tops are golden. Cool on a wire rack for 1 hour. Cover and refrigerate within 2 hours. Chill for 4 to 6 hours before serving.