@jeliyanz_: #onthisday

jeliyan
jeliyan
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Friday 01 August 2025 16:23:36 GMT
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Delicious Berry Tartelettes Recipe 🤍🫐 These delicate tartelettes are not only visually stunning but also an absolute treat for the taste buds. 🥰 📝 Ingredients (for 6 tartelettes , 8 cm diameter) Shortcrust Pastry: •	150 g all-purpose flour (1 ¼ cups) •	50 g sugar (¼ cup) •	1 pinch of salt •	75 g cold butter, cubed (⅓ cup) •	1 egg yolk •	1 tsp vanilla extract •	1 tsp cold water (if needed) Filling: •	3 egg yolks •	250 ml milk (1 cup) •	50 g sugar (¼ cup) •	20 g cornstarch (2 tbsp) •	1 tsp vanilla extract •	150 ml heavy cream (⅔ cup) •	1 tsp powdered sugar Additional: •	6 tsp raspberry or strawberry jam •	Fresh berries (e.g., raspberries, blueberries, strawberry pieces) •	Mint leaves for decoration •	Powdered sugar for dusting 🤍 Instructions: 1.	Mix flour, sugar, and salt in a bowl. Add cold butter and rub it in with your fingers until the mixture is crumbly. Add egg yolk and vanilla extract, then knead quickly into a smooth dough. 2. If needed, add 1 tsp cold water. Wrap the dough in plastic wrap and chill for 30 minutes. Divide into 6 portions, press into tartlet molds, and prick the bottoms with a fork. 3. Preheat the oven to 180°C (350°F) top/bottom heat. Line the molds with parchment paper and fill with baking weights. 4. Bake for about 15 minutes, then remove the weights and paper and bake for another 10 minutes until golden brown. Remove from the oven and let cool completely. 5. Whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Heat the milk in a saucepan until almost boiling. 6. Slowly pour the hot milk into the egg mixture, stirring constantly. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thickened. 7. Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap. Let cool completely. Whip the heavy cream with 1 tsp powdered sugar until stiff and fold into the cooled pastry cream. 8. Spread 1 tsp of jam over each tartlet base. Evenly spread the diplomat cream on top. 9. Decorate with fresh berries and mint leaves. Lightly dust with powdered sugar before serving. If you have any leftover diplomat cream, it makes a wonderful dessert in a glass. 🥰
Delicious Berry Tartelettes Recipe 🤍🫐 These delicate tartelettes are not only visually stunning but also an absolute treat for the taste buds. 🥰 📝 Ingredients (for 6 tartelettes , 8 cm diameter) Shortcrust Pastry: • 150 g all-purpose flour (1 ¼ cups) • 50 g sugar (¼ cup) • 1 pinch of salt • 75 g cold butter, cubed (⅓ cup) • 1 egg yolk • 1 tsp vanilla extract • 1 tsp cold water (if needed) Filling: • 3 egg yolks • 250 ml milk (1 cup) • 50 g sugar (¼ cup) • 20 g cornstarch (2 tbsp) • 1 tsp vanilla extract • 150 ml heavy cream (⅔ cup) • 1 tsp powdered sugar Additional: • 6 tsp raspberry or strawberry jam • Fresh berries (e.g., raspberries, blueberries, strawberry pieces) • Mint leaves for decoration • Powdered sugar for dusting 🤍 Instructions: 1. Mix flour, sugar, and salt in a bowl. Add cold butter and rub it in with your fingers until the mixture is crumbly. Add egg yolk and vanilla extract, then knead quickly into a smooth dough. 2. If needed, add 1 tsp cold water. Wrap the dough in plastic wrap and chill for 30 minutes. Divide into 6 portions, press into tartlet molds, and prick the bottoms with a fork. 3. Preheat the oven to 180°C (350°F) top/bottom heat. Line the molds with parchment paper and fill with baking weights. 4. Bake for about 15 minutes, then remove the weights and paper and bake for another 10 minutes until golden brown. Remove from the oven and let cool completely. 5. Whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Heat the milk in a saucepan until almost boiling. 6. Slowly pour the hot milk into the egg mixture, stirring constantly. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thickened. 7. Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap. Let cool completely. Whip the heavy cream with 1 tsp powdered sugar until stiff and fold into the cooled pastry cream. 8. Spread 1 tsp of jam over each tartlet base. Evenly spread the diplomat cream on top. 9. Decorate with fresh berries and mint leaves. Lightly dust with powdered sugar before serving. If you have any leftover diplomat cream, it makes a wonderful dessert in a glass. 🥰

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