Vanilla Meringue Tarts

For meringue shells, preheat oven to 250 degrees F. Cover one or two large baking sheets with parchment paper. Draw ten 2 1/2-inch circles on the paper. Set aside.

Combine egg whites, 1/2 teaspoon vanilla, the cream of tartar, and salt in a medium mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

Spoon the mixture into a pastry bag fitted with an open star tip. Pipe the mixture in a spiral pattern over the circles on the parchment paper, piping the side of each circle up to a height of 1 1/4 inches. Bake for about 1 1/4 hours or until the meringues appear dry and are firm when lightly touched. Cool the meringues on the parchment paper on a wire rack. Peel from the paper; transfer to a serving platter.

Meanwhile, for filling: combine 1/3 cup sugar and the cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until thick and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

Place egg product in a small bowl. Gradually stir about 1 cup of the hot filling into the egg. Add the egg mixture to the remaining milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vegetable oil spread and vanilla. Place the saucepan in a very large bowl half-filled with ice water. Stir the filling constantly for 2 minutes to cool quickly. Transfer the filling to a medium bowl. Cover surface of the filling with plastic wrap. Chill for 2 to 24 hours.

Spoon the filling into the meringue shells. Serve at once or cover and chill for up to 30 minutes before serving. Top individual servings with fruit.