Clowns Tart

1. For my grandson (3 years) Made with my grandson 🙂 He stirred the dough, sorts the puffed rice (by color) and he sorted the clown onto the cake. Time to make – 5 hours- 🙂 but it was worth it.

Making dough

1. First you put the flour (sifted) on a work surface and make a hollow in the middle. There the remaining ingredients are filled and quickly kneaded into a smooth dough. As you want the dough to rest for a while, wrap it in foil and put it in the refrigerator for 30 minutes.
2. Today I used the food processor (see picture) because my grandson likes to switch it on.

Make a topping for the tartlets

1. Clean the strawberries and mix with the mascarpone. Mix briefly with the hand blender. Small pieces of strawberries should still be visible.

Further dough processing

1. Place the dough back on the floured work surface and roll it out to a thickness of about 3 mm. Cut out 6 round plates (approx. 12 cm decorative ring) and place in greased tartin tins that have been dusted with flour. Press the edges well and then prick the base several times with a chess kebab or fork.
2. Now the tartlets are covered with baking paper. Fill in dry peas because the tartlets are baked blind (for filling).
3. Blind-bake in a preheated oven at 200 degrees Celsius for about 10-12 minutes. As soon as you have taken the molds out of the oven, the peas are poured out and the paper removed. To end the baking process, put it in the oven for another 10 minutes. Then take them out of the oven and let them cool down. Remove from the mold and get on with filling.

The filling

1. First distribute the strawberry cream in the middle of the tartlets. Now spray on the cream MIX with a large nozzle. Lay out the puffed rice nicely and finally put a clown man in the middle.

Sweet greetings from “Grandma Spoon” aka Biggi ♥