Using the mixer’s whipping attachment, whip the margarine with the sugar for five minutes.

Add the rest of the ingredients so the dough becomes somewhat crumbly. Turn off the mixer and knead with your hand to make a ball of dough.

Roll the dough between two sheets of Gefen Parchment Paper to a thickness of 1⁄4 inch.

Freeze the dough for an hour and a half.

Allow the dough to thaw for about two minutes and arrange the dough in the tart molds (either two large or 12 mini). Cut dough strips for the sides of the tart.

Transfer the tarts to the freezer for half an hour.

In a large frying pan, melt the margarine and stir in the apples and strawberries (or other fruit) with sugar and cinnamon for about seven minutes.

Dissolve the cornstarch in water. Add to the frying pan and simmer for two more minutes.

Remove fruit from the fire and fill all the tart shells.

Place them in a preheated 350 degrees Fahrenheit oven—approximately 30 minutes for individual tarts and about 40 minutes for the large tarts.

Remove from oven and allow to cool down.

Spread the melted white chocolate on an acetate or parchment paper.

When chocolate hardens to room temperature, cut out flower shapes with a cutter.

Whip the non-dairy cream and place it in two pastry bags, one with a star tip and the other with a round tip. Alternate the shapes on the tarts.

Using a melon baller, create a hole in the round cream shapes and fill with a little jam. (If the jam is thick, dilute it with a little water and heat it for a few seconds in the microwave.)

Arrange chocolate flowers on the whipped cream.