Tarty tejto cukrárky si vás získajú svojou ovocnou šťavnatosťou a farebnou krásou

Farebné, ovocné, sladké, chrumkavé i jemne krémové… A takto by sme mohli pri opisovaní sladkých tartov pokračovať hádam do nekonečna. Tarty sú obľúbenou pochúťkou ľudí, ktorí majú radi chrumkavý základ a jemnú plnku. Cukrárka Mei Yee sa venuje príprave pečených i nepečených tartov, ale aj iných dobrôt, ako sú ovocné kože, sladké rolky, bochníky či knedličky. Väčšina jej chutných dielok je vegánska a bezlepková, takže maškrtiť môžu skutočne všetci. O recepty sa delí na Instagrame i vo videách na YouTube.

Pri Mei Yee sa do bodky napĺňa fráza, že jeme aj očami. Aby jej tarty vyzerali sviežo a šťavnato, chrumkavý a krémový základ zdobí rozličnými druhmi ovocia. Niekedy si pomôže i narezaním ovocia, napríklad na plátky, a jeho aranžovaním. Samozrejmosťou sú jedlé kvety, ozdôbky z cesta, z cukru alebo lístky mäty.

Najkrajšie tarty zdobené nielen ovocím

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Matcha white chocolate tart ☘️ . . Made with Organic Midori Jade Matcha powder from @suncorefoods 🌱 Code “MEIYEE15” for 15% off 🛒 . Tart pan from @nordicwareusa ♥️ . Ingredients Crust 2 cups whole wheat flour 1 1/3 cups almond meal 3/4 cup powdered sugar 200g cold vegan butter 3 tbsp cold almond milk 1 tsp vanilla pinch of salt . . Filling 2 cups coconut milk 1/2 cup soy milk 200g dairy free white chocolate melted 1/3 cup maple syrup, adjust to taste 1 tbsp matcha powder @suncorefoods (dissolved in 1 tbsp water) 1 tsp agar agar powder Pinch of pink salt @suncorefoods . . 💚 Preheat oven to 180c. Grease a tart pan (8” deep tart pan) In a food processor, add crust ingredients pulse until combined and dough ball forms. Roll out dough, then place gently into tart pan. Using flower shaped cookie cutter to cut out dough in desired pattern with the remaining dough Bake for 15-18 minutes until crust is golden brown. Allow tart to cool in pan. . . . 💚 In a saucepan, bring coconut milk, soy milk to a boil. Add agar-agar, dissolved matcha and stirring constantly until completely dissolve, about 2-3 minutes. Then lower the heat and add in maple syrup, melted chocolate and salt. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture into the tart. Chill in fridge for at least 4 hours to set. . . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #desserts #tart #food #breakfast #chocolate #cake #foodie #instagram #cakeart #inspiration #foodphotography #foodpics #foodgasm #flatlay #bestofvegan #dessert #foodstagram #healthybreakfast #matcha #cleaneating #instagood

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Raspberry yogurt tart with cookie crumb crust 💗 New recipe 💕 . Used cookie crumbs to make a tart crust. Cookie crumbs make a delicious, quick, and easy crust for tarts. You can use your favourite homemade or store-bought cookies. Any crisp and crunchy cookie will work. 👌🏻 Hope you will like this one and give it a try. ☺️ . Have a beautiful day, everyone! XOXO 💋 Mei. . . . Ingredients Crust 250g vegan cookies/biscuits (You can use your favourite homemade or store bought cookies/biscuits to make the crust. Any crisp and crunchy cookie will work) 110g melted dairy free butter . . Filling 1 1/2 cups frozen or fresh raspberries 1 cup canned coconut milk 1/2 cup dairy free yogurt 1/4-1/3 cup maple syrup (depending on your preference and how sweet your raspberry is) 1 tsp agar agar powder 1/2 tsp @suncorefoods red beet powder for the colour, dissolved in 1 tsp water 1/4 tsp @suncorefoods pink salt . . . . 💕 Preheat the oven to 180°C. Grease a rectangle tart tin (13.5” inch). Set aside. . Place the cookies/biscuits in a food processor and process to small crumbs. Add the melted butter and pulse until combined. . Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. Bake for 12 minutes. Transfer to a wire rack and let it cool. . 💕 In a blender add coconut milk and raspberries , blend still smooth. Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice. . In a saucepan, bring milk & raspberry mixture to a boil. Add agar-agar and stirring constantly until completely dissolve, about 2-3 minutes. Then lower the heat and add in maple syrup, yogurt, red beet and pink salt. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture into the tart. Chill in fridge for at least 4 hours to set. . . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #desserts #tart #food #breakfast #delicious #cake #foodie #instagram #cakeart #inspiration #foodphotography #foodpics #foodgasm #flatlay #bestofveganvalentine #dessert #foodstagram #healthybreakfast #lovefood #cleaneating #instagood

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Strawberry Hibiscus flower tart 🌺 Recipe linked in bio. Tag someone who would love this 🥰 Happy Saturday beautiful people! Sending you much love 💕 Xoxo, Mei 😙 . . . . Recipe crust 12”x 8” tart pan 3 cups whole wheat flour 1/3 cup almond meal 3/4 cup powdered sugar 200g cold vegan butter 3-4 tbsp cold almond milk pinch of salt . Filling 2 cups fresh strawberries 2 canned coconut milk (solid cream) 1/3 cup maple syrup 3/4 cup unsweetened soy milk 2 tbsp cornstarch 1 tsp vanilla bean extract 2 tsp agar agar powder 2 tsp @suncorefoods Hibiscus flower powder ( dissolve in 2 tsp water) . Crust Preheat oven to 180c. Grease a 12”x 8” tart pan. In a food processor, add flour, almond meal, powered sugar, salt, pulse until combined. Then slowly add the butter, pulsing until you get a coarse meal. Add cold milk and pulse until a dough ball forms. Roll dough into a rectangular, then place gently into tart pan. Decorative top and edge in desired pattern with the remaining dough with flower shaped cookie cutters. Bake for 15-18 minutes until crust is golden brown. . . Filling Add strawberries in a blender. Blend into a puree. Add soy milk, blend it again. Strain mixture through a mesh sieve. Place coconut cream in a saucepan and bring to a boil. Then add in agar and cornstarch, whisk until agar is completely dissolved. Stirring constantly. Whisk in strawberry milk mixture, maple syrup, vanilla and hibiscus flower. Let it simmer for 2 minutes. Turn off the heat. Strain mixture through a mesh sieve and allow mixture to cool to room temperature. Gently pouring into the cooled tart. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with strawberries. . . . . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #foodart #breakfast #summer #baking #foodie #instagram #foodphotography #foodpics #foodgasm #flatlay #beautifulcuisines #dessert #foodstagram #cake #healthybreakfast #food #cakeart #bestofvegan #cleaneating #picoftheday #instagood

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Rose-infused chocolate ganache tart ♥️ Easy ganache filling with just 4 ingredients; coconut milk, dark chocolate, maple syrup and handful of premium dried rose buds from @suncorefoods 🌹🥰 . Wishing you a lovely weekend! Xoxo 😘 Mei 🤗 . . . Recipe Crust 1 cup Almond meal 1/4 cup regular flour 100g dairy free butter 3 tbsp maple syrup 1-2 tbsp cold almond milk 1 tsp vanilla bean extract . . Rose infested chocolate ganache filling 400g dark chocolate 2 cups full fat coconut milk Handful of @suncorefoods rose buds 1/4 cup maple syrup . . Preheat oven to 180c. Grease a tart tin (6”)with coconut oil. Set aside. 
In a food processor, add crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool. . Place coconut milk with handful of rose buds in a saucepan over medium heat and bring to boil. Remove from heat, let infuse for 5 minutes. Pour milk mixture through a sieve onto the chocolate and stir until all the chocolate has melted. Whisk in maple syrup. Pour the mixture into cooled tart. Place tart in the fridge to set, about 4 hours or overnight. Garnish tart as desired with fruits and enjoy. . . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #foodart #breakfast #chocolate #baking #foodie #instagram #foodphotography #foodpics #foodgasm #flatlay #beautifulcuisines #dessert #foodstagram #cake #healthybreakfast #food #cakeart #bestofvegan #cleaneating #picoftheday #instagood

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Swooning over this Strawberry Peach Tart ♥️ Who wants a slice?! 😋 Strawberry peach filling with wholemeal-almond crust. (Vegan & refined sugar free) . Happy Friday, everyone 😘 sending you a lot of love 💕 . . crust 2 cups organic whole meal flour 1/4 cup almonds 1/4 cup organic coconut oil 2 tbsp organic coconut butter 1 – 2 tbsp pure maple syrup pinch of salt . . Filling 1 cup ripe peach, peeled and diced 1 cup strawberry 1 cup freshly squeezed orange juice 1/4 – 1/2 cup pure maple syrup 1 can full fat coconut milk 2 tsp agar agar powder . Preheat oven to 180C. Grease a 8-inch tart tin. Set aside. In a food processor place flour, almonds, salt and process until coarsely ground. Add coconut oil, coconut butter and maple syrup, pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Bake for 20 minutes. Transfer to a wire rack and let it cool while you’re preparing the filling.
. . Add peaches, strawberry and orange juice into a food processor. Puree until smooth. Strain it through a fine mesh sieve. . Pour the strawberry-peach mixture, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm, add the agar-agar and maple syrup. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. 
Strain filling mixture through a mesh sieve over a small bowl. ( you can skip this step, but straining will result in a finer texture). Pour mixture into tart and refrigerate at least 4 hours or overnight to set. Garnish and serve. . . . . . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #cake #love #food #breakfast #dairyfree #baking #foodie #instagram #tart #foodphotography #foodpics #foodgasm #cakeart #flatlay #pastry #dessert #foodstagram #healthybreakfast #bestofvegan #instagood

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Cranberry pomegranate tart with Hibiscus flower ♥️ Vegan | refined sugar free 🌱 New recipe 🤗 . Another Christmas treat to share with you ☺️ Tangy-sweet and delicious Cranberry pomegranate tart with hibiscus flower and almond crust. It’s so festive and pretty. Hope you’ll like it 😘 . . Crust 1 cup whole wheat flour 3/4 cup almond meal 2-3 tbsp maple syrup 1/4 cup coconut oil 1 tsp vanilla extract 1/4 tsp sea salt . Filling 2 cups cranberries 1 1/2 cups pomegranate juice 1/2 cup maple syrup 3 tsp Hibiscus flower powder @suncorefoods 1 tsp agar agar powder . . Instructions Preheat oven to 180 celsius. Grease a tart pan (8-9”). Set aside. 
In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded (add a little more maple syrup if needed) Firmly press into bottom and up the sides of tart tin. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.
. . In a saucepan add cranberries and pomegranate juice and bring to a boil in a saucepan, stirring occasionally. Reduce heat and simmer, until the cranberries have burst and mixture slightly thickened. strain mixture through a fine-mesh sieve into a bowl, discarding cranberry skins and seeds. Pour the mixture back to the saucepan, add maple syrup and bring to the boil, then whisk in Hibiscus flower powder and agar agar powder. Whisk until dissolved. Pour mixture to the cooler tart. Refrigerate for 4 hours or until solid. . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #desserts #tart #food #breakfast #dairyfree #cake #foodie #instagram #cakeart #foodphotography #foodpics #foodgasm #christmas #flatlay #bestofvegan #dessert #foodstagram #healthybreakfast #lovefood #cleaneating #instagood

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Peppermint & White chocolate Tart With Gluten-Free Gingerbread Crust 💚 Vegan | gluten-free | refined sugar-free 🎄 . Gingerbread crust made with organic gluten-free flour from @earthnutri 🌱 . Have a beautiful day, everyone! Sending you lots of love 😘 Mei 💕 . . Ingredients Crust 1 1/2 cups gluten free flour @earthnutri 1/4 cup almond meal 1/4 cup coconut oil  1-2 tbsp maple syrup 1/2 tbsp light molasses 1 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground nutmeg pinch of salt . Filling 2 cups coconut milk 200g dairy free white chocolate, melted 1/3 cup maple syrup 1/3 cup almond milk 1 tsp peppermint extract 1/2 tsp agar agar powder pinch of matcha powder for the colour . Preheat oven to 180 celsius. Grease a pan. Set aside. In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin, crimp and shape the edges. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling. . Add melted white chocolate, milk, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and chocolate has melted, add the agar-agar, matcha powder peppermint and maple syrup. Stirring constantly, cook until agar completely dissolve, about 3-5 mins. Strain the mixture through a fine-mesh sieve. Pour to the cooled tart. Refrigerate for 4 hours or until solid. . . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #desserts #tart #food #breakfast #dairyfree #cake #foodie #instagram #cakeart #foodphotography #foodpics #foodgasm #christmas #flatlay #bestofvegan #dessert #foodstagram #healthybreakfast #lovefood #chocolate #instagood

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Purple sweet potato pie 💜 Coconut oil pie crust with creamy sweet potato filling. Made from 100% purple sweet potato powder from @suncorefoods . This recipe is quick, easy and super tasty!! 👌🏻 . Happy Sunday, everyone 🥰 . . . Ingredients 1 1/2 cups white flour 1 cup whole wheat flour 2 tbsp powdered sugar 1/2 cup coconut oil, cold & solid 1/4 cup water, cold (more as needed) 1/2 tsp sea salt . . Sweet potato Filling 1/4 cup purple sweet potato powder @suncorefoods 1 1/2 cups full fat coconut milk 1 cup plant-based milk 1/4 cup maple syrup 1 tsp agar agar powder 1/4 tsp sea salt . Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Chill dough for at least 10 minutes. Roll dough into a large circle and carefully lift the dough and place on the prepared pan. Bake at 180c for 25 minutes or until crust turns golden brown. Allow to cool completely. . . Dissolve sweet potato powder in 1 cup of plant-based milk. In a sauce pan heat coconut milk, add in sweet potato milk mix and bring to a boil. Then add in agar powder, salt, stirring constantly until agar dissolved. Whisk in maple syrup and allow mixture to simmer for 1 minute. . Turn off the heat, strain mixture through a fine mesh sieve. Allow mixture to cool for 5-10 minutes. Gently pour into the tart. Place tart in the fridge to set. At least 4 hours. Enjoy! . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #cake #food #breakfast #eattherainbow #baking #foodie #instagram #tart #foodphotography #foodpics #foodgasm #cakeart #dairyfree #pie #dessert #foodstagram #healthybreakfast #bestofvegan #cleaneating #instagood

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Matcha Key Lime Tart 💚 Refreshing matcha key lime tart garnished with fresh kiwis and grapes. Who wants a slice? 😋 . Using premium Midori Jade Matcha powder from @suncorefoods 💚🌱 . Happy new week, everyone! 😘 xoxo, Mei. . . . Crust Recipe makes a 12”x 8” tart Crust 2 cups gluten free oat flour 1 1/2 cups almond meal 1/3 cup coconut oil 3-4 tbsp maple syrup 1/2 tsp vanilla bean extract . . . Filling 2 canned coconut milk 1 cup fresh lime juice 1/2 tbsp matcha powder (dissolve in 1 table water) 1/3 cup maple syrup 2 tbsp cornstarch 1 tsp vanilla bean extract 1 tsp agar agar powder . . Preheat oven to 180c. Grease a tart pan. Set aside. 
In a food processor, add crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. If it doesn't seem to come together, add a tablespoon of coconut oil and process again. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool. . . Pour the coconut cream into a sauce pan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cook until agar completely dissolve. Then mix in matcha, maple syrup, lime juice and vanilla. Strain mixture through a mesh sieve and allow mixture to cool to room temperature. Gently pouring into the cooled tart. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with fruits. Enjoy! . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #foodart #breakfast #summer #baking #foodie #instagram #foodphotography #foodpics #foodgasm #flatlay #beautifulcuisines #dessert #foodstagram #cake #healthybreakfast #food #cakeart #bestofvegan #cleaneating #picoftheday #instagood

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