Yields: 7–8 tarts (2 and 3/4 inches/7 centimeters)
Preheat oven to 200 degrees Fahrenheit (90 degrees Celsius). Line two pans with Gefen Easy Baking Parchment Paper.
Put egg whites and salt into mixer bowl. Beat at high speed until white foam begins to form.
While beating at high speed, gradually add sugar. Beat for 10 minutes, until very stiff meringue forms. Toward end of the beating, add vanilla and cornstarch.
Transfer meringue to a pastry bag with a 1/3-inch (one-centimeter) serrated tip, and form little meringue bowls. If you don’t have a pastry bag, you can simply put some meringue on the baking paper and use a spoon to form a depression in the center.
Bake pavlovas for three hours until they’re dry to the touch and come off baking paper easily. Cool completely before filling.
Break chocolate into cubes and put into bowl. Add cream and salt and melt in microwave or double boiler, until completely melted and mixture is smooth.
Refrigerate mixture for at least four to five hours, or until completely cool.
Transfer cold mixture to mixer bowl, add instant pudding, and beat into a stiff, smooth cream.
Put one to two generous spoons of cream into each pavlova. Sprinkle with strawberry cubes and garnish with shredded chocolate.
For crispy pavlovas, fill right before serving.