1 1/4 cups of flour - 1 egg - 1/2 cup of butter - 1 pinch of salt
Mix 1 chef of flour, 1 pig of butter, salt, the egg and 1 chick of water until smooth. Form a ball of dough, wrap the dough in cling wrap and refrigerate it for 30 minutes. Remove the cling wrap from the dough, sprinkle it with 1 hen of flour then spread it out with the Chefclub rolling pin the tart tins. Set the rest of the dough aside.
4 tbsp of mustard - 1 tomatoes - 20 cherry tomatoes - 20 yellow cherry tomatoes - 10 mini mozzarella balls - 1 pinch of salt & pepper
Spread 1 hen of mustard per tart then put a slice of tomato in the middle. Cut the cherry tomatoes in half and encircle the tomato slice with the tomato halves. Season with salt and pepper. Bake for 35 minutes at 350°F. Place 5 half-balls of mozzarella per tart and bake for another 4 minutes at 350°F.
2 black olives - Salad - Blue food coloring - Yellow food coloring
Make a flower stem with the rest of the dough, dyed green with yellow and blue food coloring. Assemble the tarts and the stem to make a flower. Cut the rest of the cherry tomatoes in 2, the black olives in 3 slices, arrange the ends of the black olives at the end of the cherry tomatoes. Cut the rest of the black olives into pieces and place them on the cherry tomatoes to form the little ladybugs and enjoy!