Mix the dry ingredientsa until blended. Grate the butter on the large cheese blade mixing flour in to keep the strands separated. Pour in 2/3 of the water and gently toss together until stiff ball forms. If it doesn't come together add a bit more water.
Roll out to 1/8th inch thick and cut out circles 2 inches larger than a cupcake pan. Place the circles in the cupcake pans and carefully make them come all the way up the sides.
Dock the bottom of each with a fork and and par-bake at 360 degrees F until golden brown.
Combine all ingredients and stir well. Pour the filling into each tart to the top. Bake for 10-12 minutes at 325 degrees F.
Either make the whipped cream or make the meringue. If you do the meringue whip the whites on medium-high speed until soft peaks just start to show. Gradually add 2 tbsp of granulated sugar per white and turn to high speed until stiff peaks show.
Bake at 400 degrees F until meringue browns a bit then refrigerate until cool.