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@fundacion.biodiversidad: Estos diminutos antílopes africanos deben su nombre al sonido que producen con la nariz, una especie de silbido que suena como “dic-dic”. Si aún no os parecen lo suficientemente adorables, aquí tenéis un dato más sobre los Dicdics: usan sus lágrimas 😭 para marcar el territorio. #DikDik #AntílopePequeño #VidaSalvaje #FaunaAfricana #NaturalezaExótica #Biodiversidad

Fundación Biodiversidad
Fundación Biodiversidad
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Region: ES
Sunday 08 December 2024 15:59:40 GMT
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jamaalexplorer
playboy :
It's a dik dik
2026-04-20 11:38:23
8
clubdeanimales7
CLUB DE ANIMALES :
QUE ES
2024-12-08 17:06:01
6
picklerickkkc
ɱιɱι ִ ࣪𖤐 :
my brother and sisters
2025-12-23 09:45:45
17
tricia._ann
🫧𓇼𓏲*ੈ✩‧₊˚🎐 :
Who came from this
2026-04-22 16:15:16
59
nefeloskola
nefelos :
@ioanna
2026-04-22 11:00:06
1
glendysrakelvelas
glendysrakelvelas :
💪
2025-01-30 03:32:32
1
diana.castillo7756
Diana Castillo :
🥰🥰🥰
2025-08-23 21:23:10
1
t.yoro16
🐝 :
😁
2025-08-15 22:00:16
1
utloggni
maría 💋 :
@elina omg cutie pie ge mig
2025-11-06 18:13:55
1
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Chai Custard Tart with @justinnarayan - For the pastry: 140g flour 50g icing sugar 50g almond meal 4g baking powder Pinch sea salt 100g unsalted butter, cold, cut into cubes 3 large egg yolks 1 tablespoon ice cold water 1 large egg 1 tablespoon milk For the Chai Custard filling: 375ml cream 375ml milk 1 1/2 vanila pods 10cm piece of ginger, cut into pieces 9 cardamon pods 4 cinnamon sticks 2 English breakfast tea bags 3 bay leaves 1 tsp black peppercorns 2 whole nutmeg 180g caster sugar 12 egg yolks To Garnish: Freshly grated nutmeg To make the pastry: Blitz flour, icing sugar, almond meal, baking powder and salt in a food processor. Add butter and blitz to fine crumbs, then add egg yolks and water and pulse until a dough forms. Shape into a disc, wrap and chill for 1 hour. Roll out to a 5 mm thick rectangle and line a greased 36 × 13 cm tart tin. Trim, prick with a fork and chill for 30 minutes. Preheat oven to 170°C. Line with baking paper and weights, bake for 10 minutes, then remove weights. Brush with egg wash (egg + milk) and bake for another 4–6 minutes until lightly golden. Cool completely. To make the chai custard: Preheat oven to 120°C. Heat cream, milk, vanilla, spices, tea and aromatics to a gentle simmer. Whisk sugar and egg yolks, then slowly pour in the hot cream while whisking. Return to the saucepan and cook, stirring, until it thickens and coats the back of a spoon. Strain. Pour into the tart shell and bake for 35–40 minutes until just set with a slight wobble. Cool completely, grate over fresh nutmeg, then slice and serve.
Chai Custard Tart with @justinnarayan - For the pastry: 140g flour 50g icing sugar 50g almond meal 4g baking powder Pinch sea salt 100g unsalted butter, cold, cut into cubes 3 large egg yolks 1 tablespoon ice cold water 1 large egg 1 tablespoon milk For the Chai Custard filling: 375ml cream 375ml milk 1 1/2 vanila pods 10cm piece of ginger, cut into pieces 9 cardamon pods 4 cinnamon sticks 2 English breakfast tea bags 3 bay leaves 1 tsp black peppercorns 2 whole nutmeg 180g caster sugar 12 egg yolks To Garnish: Freshly grated nutmeg To make the pastry: Blitz flour, icing sugar, almond meal, baking powder and salt in a food processor. Add butter and blitz to fine crumbs, then add egg yolks and water and pulse until a dough forms. Shape into a disc, wrap and chill for 1 hour. Roll out to a 5 mm thick rectangle and line a greased 36 × 13 cm tart tin. Trim, prick with a fork and chill for 30 minutes. Preheat oven to 170°C. Line with baking paper and weights, bake for 10 minutes, then remove weights. Brush with egg wash (egg + milk) and bake for another 4–6 minutes until lightly golden. Cool completely. To make the chai custard: Preheat oven to 120°C. Heat cream, milk, vanilla, spices, tea and aromatics to a gentle simmer. Whisk sugar and egg yolks, then slowly pour in the hot cream while whisking. Return to the saucepan and cook, stirring, until it thickens and coats the back of a spoon. Strain. Pour into the tart shell and bake for 35–40 minutes until just set with a slight wobble. Cool completely, grate over fresh nutmeg, then slice and serve.
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