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👩🍳 About the Chef My name is Ligia. I am a mother and a wife. I am passionate about creating healthy, simple food and dessert recipes. I am passionate about helping others take control of their health. I made this dessert as a healthier version of tart; it is a Vegan dessert. Find me on Instagram: @ligiasfreshbowls 📝 Recipe Summary This beautiful layered tart is a healthier, vegan version of a traditional tart. Attribute Detail Servings 4 people Total Time 2 hours 30 minutes Prep Time 15 minutes Cooking Time 15 minutes Other Time Chilling for 2–3 hours Size of Container 5 inch round pan 📋 Ingredients Component Amount Ingredient Source CRUST $1/2$ cup Walnuts 8 Dried Plums $1/2$ cup Oats 1 tsp Coconut Oil FIRST LAYER 1 cup Coconut Milk 1 Tbsp Coconut Sugar $1 \frac{1}{2}$ tsp Agar Agar Powder SECOND LAYER 1 cup Fresh Mango $1/2$ cup Coconut Water 2 Tbsp Water 1 tsp Agar Agar Powder 🔪 Directions I. Crust Mix walnuts, plums, oats, and coconut oil in a blender until the mixture becomes gooey and ready to spread at the bottom of the pan. II. First Layer (Coconut Layer) Mix coconut milk, coconut sugar, and Agar Agar Powder over medium heat and bring to a boil for 2 minutes. Pour this layer on top of the crust and set in the refrigerator. III. Second Layer (Mango Layer) Mix fresh mango and coconut water in a blender until super smooth. After this step, mix the mango purée, Agar Agar Powder, and 2 Tbsp water over medium heat and bring to a boil for 2 minutes. Tip: Use low to medium heat for mixing the Agar Agar Powder on the stove with the other ingredients. Take out the tart and pour the second layer on top. Set the tart back in the fridge. Decorate with your fresh mango and strawberries. IV. Notes The tart stays good in the refrigerator for 3 days or keeps in the freezer for a longer time. #VeganMangoTart #HealthyDessert #NoBakeTart #AgarAgarRecipe #CoconutSugar #GlutenFreeVegan #SimpleRecipe #MangoDessert #LigiasFreshBowls #VeganDessert

🍫 Triple Berry Chocolate Mousse Tart 👩🍳 About the Chef Hi! I’m Chen Wong, a stay-at-home mom, food fanatic (more like a dessert fanatic!), a thrill seeker, and an experimenter. I love to try out new things, even if it means that I fail a bunch of times along the way. There is nothing more rewarding than to find a new recipe that no one has ever made before and it turns into a success! INSTAGRAM @sweets.simplified | WEBSITE https://www.google.com/search?q=sweetsimplified.com 📝 About the Recipe This recipe came with many trials and errors. There were so many failed attempts in trying to make the Agar Agar Powder and the mousse smooth, then there were other attempts in trying to make sure the fluffy and airy consistency of a mousse was right. A good mousse isn't too stiff, yet it is firm enough to hold itself together. Another important aspect of this recipe is the difficulty in managing chocolate. From melting it to helping it stay warm and liquid-like, to incorporating it with the colder whipped cream, timing is just about everything for this recipe. 📋 Ingredients Component Amount Ingredient OREO CRUST 50 Oreo Cookies 1 cup Coconut Oil, melted CHOCOLATE MOUSSE LAYER 1 cup Heavy Whipping Cream $1/4$ cup Sugar $1/4$ cup Chocolate Chips 1 tsp Agar Agar Powder 2 Tbsp Hot Water BERRY LAYER 1 cup Mixed Berries $1/4$ tsp Agar Agar Powder $1/4$ cup Sugar Servings 8–10 people Total Time 6 hours Prep Time 1 hour Cooking Time 1 hour Other Time Chilling for 4 hours Size of Container $14 \times 5.6$ inch tart pan 🔪 Directions I. Oreo Crust Preheat the oven to $350^{\circ}\text{F}$. Crush the Oreo cookies in a food processor until they are like fine sand. In a heatproof bowl, microwave the coconut oil until it has thoroughly melted. Mix the melted coconut oil into the bowl of crushed Oreos. Use your hands to mix the melted coconut oil with the crushed Oreo cookies and then press it firmly into a tart pan. Bake in the oven for 10 minutes before taking it out to cool in the pan. II. Chocolate Mousse Layer Melt Chocolate/Whip Cream: In a heatproof bowl, microwave $1/4$ cup of the heavy whipping cream at 30-second intervals until it starts to simmer. Once it starts simmering, immediately take it out and cover it with the chocolate chips. Make sure to spread the chocolate chips evenly. Allow it to sit for 1–2 minutes. In the meantime, pour the remaining $3/4$ cup of heavy whipping cream and sugar into a stand mixer and whip it until stiff peaks form. Set the whipped cream aside. Activate Agar: Fill a separate small bowl with 1 Tbsp of water and the Agar Agar Powder. Microwave it for 10 seconds. Take it out to stir gently before placing it back into the microwave for another 10 seconds. Continue to do this until the Agar Agar Powder solidifies the water. Then, take the remaining 1 Tbsp of hot water and pour it into the Agar Agar Powder mixture. Stir until it becomes slightly loosened before placing it back into the microwave for 10 seconds. This will cause the Agar Agar Powder to transform back to a smooth thick liquid mixture. Blend Chocolate: Once the chocolate chips have softened slightly, stir the chocolate mixture vigorously until it is completely homogeneous and all the chocolate chips have melted. (An immersion blender can be helpful in this process). Take a spoonful of the whipped cream left in the stand mixer and blend it into the chocolate mixture to balance out the temperature. Fold Mousse: Once the whipped cream has been thoroughly blended, pour the chocolate cream into the whipped cream and gently fold them together. Continue to fold until there is no distinction between the chocolate cream and the whipped cream. Pour this chocolate mousse into the Oreo crust and refrigerate for at least 2 hours. TIP: Chocolate and Agar Agar Powder are very time and temperature sensitive. You want to be sure to keep a close eye on them, continually checking and stirring them so that no film forms over each of those layers. III. Berry Layer Simmer: In a small saucepan, bring the blended mixed berries, sugar, and Agar Agar Powder to a slight simmer. Stir continuously until the sugar and Agar Agar Powder have been thoroughly incorporated, then turn off the heat and pour into a separate bowl. Cool and Set: Allow the berry mixture to sit until it is cool to the touch. However, be sure to stir it occasionally to prevent a film from forming on the top. Once the berry mixture has been cooled, pour it over the chilled chocolate mousse layer and refrigerate for another 2 hours. #TripleBerryTart #ChocolateMousse #OreoCrust #NoBakeDessert #AgarAgarRecipe #HomemadeTart #DessertFanatic #HomeBaking #SweetSimplified #ChocolateBerry

🌸 Zephyr: Light and Beautiful Berry & Apple Dessert 👩🍳 About the Chef Hi, my name is Madina, I'm 26 now and I live in New York for 5 years. My passion is baking! I love to make sweets, and make others happy when I give them my treats as a piece of my love! But the most important thing is, I am a mother of two wonderful babies, and I try to use the best and healthy ingredients for them. I hope you can enjoy my recipes too, and make your family or friends happier with a piece of your sweet masterpiece! Find me on Instagram: @LazizMadina 📝 About the Recipe Zephyr is a very light and full of vitamins dessert. It is also very beautiful to serve or place in a gift box. The best part? There is no flour, milk, and no baking! It consists of berries, apples, or any fruits you love and want to add. 📋 Ingredients Component Amount Ingredient PURÉE 1 Egg White (or substitute aquafaba in the same portion, approximately $40\text{g}$) $1/2$ cup Apple and Berry Purée (Total $150\text{g}$) $1/2$ cup Sugar SYRUP 1 cup Sugar $1/2$ cup Water 2 tsp Agar Agar Powder Yield 14–16 pieces Total Time 8 hours 15 minutes Prep Time 1 hour Cooking Time 15 minutes Other Time Chilling for 7 hours 🔪 Directions PURÉE Preparation Prepare Apples: Wash and cut one green apple into 4 pieces. Put it in a saucepan, add 2 Tbsp water, and let it cook until very soft (about 15 minutes). Combine and Simmer: Mash the apple, and strain it through a sieve. In a separate saucepan, add $200\text{g}$ of any berries you like (raspberries, blackberries, strawberries, or just banana). Mash them in the saucepan and simmer until the purée is very thick. Strain and Measure: Strain the berry purée through a sieve and add it to the apple purée. The final weight of the mixed apple and berry purée should be $150\text{g}$. Sweeten and Chill: Add $1/2$ cup of sugar while the purée is still warm; the sugar should be dissolved in the purée. Put the purée into the refrigerator until it's completely cooled (you can make it the night before). Tip: Freeze remaining purée and use it for the next time. Add Egg White: When the purée is chilled, pour it into a bowl of the mixer. Add 1 egg white (substitutes for aquafaba in the same portion, approximately $40\text{g}$). SYRUP Preparation Combine: In a saucepan, combine $1/2$ cup water, 2 tsp Agar Agar Powder, and 1 cup sugar. Boil and Reduce: Place over medium heat, bring the syrup to a boil, then reduce the heat to low and cook for 5 minutes. Whisk continuously until the syrup has thickened and pours from a spoon without dribbling, or reaches $230^{\circ}\text{F}$ ($110^{\circ}\text{C}$). Remove: Remove the syrup from the heat. ZEPYHR Assembly Whip Purée: Start beating the egg white and purée until it's very light and doubled or tripled in size. At the same time while beating egg and purée, proceed with the syrup. Tip (Electric Mixer): If you have an electric hand mixer, beat the egg/purée until doubled in size. Then start the Agar Agar Powder Syrup, because you need to whisk the syrup constantly until it will be ready. Add Syrup: With the mixer on the lowest speed, start pouring the syrup slowly into the egg and purée mixture. Be careful not to cook your eggs in the purée mixture. Whip to Soft Peaks: When all syrup is poured, change the mixer to the highest speed and beat for 2 or 3 minutes until soft peaks form. Pipe: Transfer the ready mixture to a piping bag with a Wilton 1M tip (or any tip you have) and pipe Roses onto parchment-lined baking sheets. Set: Let them stabilize or dry for 6 to 12 hours. Finish: When the roses have glossy tops and easily come off, match 2 halves together, sandwich them, and roll them in powdered sugar. Tasty and beautiful zephyrs are ready! 💡 Alternative Tip If you don't want berries, you can make it with fruits, add orange zest, or cover it with dark chocolate. You can also use zephyr as a filling layer in the cake, or use any silicone molds for the shape you want (do not forget to brush the mold with oil). #ZephyrRecipe #HomemadeMarshmallow #RussianDessert #AgarAgar #NoBakeSweets #BerryDessert #PipingTechniques #HomemadeCandy #MadinaBakes #FruitPurée