mango-peach tartlets

This is how it's done:

1. Finely crumble the cookies (best done in a freezer bag with a rolling pin or in a blender).
2. Melt the margarine over medium heat in a small pot and mix it with the cookie crumbs in a bowl until a sandy, moldable mass forms.
3. Press the mixture evenly into dessert rings, firmly with a teaspoon or finger, and place in the refrigerator.
4. Whip the cream until stiff and refrigerate. Mix Petrella Vegan Natur, powdered sugar, and vanilla extract and stir until smooth.
5. Mix agar-agar with the oat milk, bring to a boil, and let it boil vigorously for 2 minutes. Then quickly stir the oat milk into the cream cheese mixture, and gently fold in the whipped cream.
6. Spread the finished cream as the second layer on the cooled cookie bases and smooth it out. Chill for at least 2 hours until the layer is firm.
7. Cut the mango and peach into pieces and puree them with the lemon juice.
8. Mix agar-agar with the peach juice, bring to a boil, and cook for 2 minutes. First, stir in a portion of the fruit puree, then mix everything together.
9. Let it cool briefly (do not let it set!) and carefully spread it over the cream cheese layer, then refrigerate for another 2 hours before serving.