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@jercocjrydoris: #fyp #celebrity #foryou

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Monday 25 May 2026 08:27:43 GMT
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#CapCut 🙃🙂🥰
#CapCut 🙃🙂🥰
Tap here for the Recipe 🥰🤍 Torta della Nonna This Italian classic combines a delicate shortcrust pastry with a creamy filling and crunchy pine nuts. A little taste of Dolce Vita for your table!🥰 📝 Ingredients For the shortcrust pastry: • 200 g all-purpose flour (1 2/3 cups) • 100 g cold butter, diced (7 tbsp) • 50 g sugar (1/4 cup) • 1 egg yolk (medium) • 1 pinch of salt • 1 tsp grated lemon zest (unwaxed) For the cream filling: • 250 ml milk (1 cup) • 3 egg yolks (medium) • 50 g sugar (1/4 cup) • 20 g cornstarch (2 tbsp) • 1 tsp vanilla extract • 1 tsp grated lemon zest (unwaxed) For topping: • 2 tbsp pine nuts • Powdered sugar 🤍 Instructions 1. Mix the flour and cold butter in a bowl until crumbly. Add the sugar, egg yolk, salt, and lemon zest, and knead everything quickly into a smooth dough. Wrap in plastic wrap and chill for at least 30 minutes. 2. Heat the milk in a saucepan but do not let it boil. In a separate bowl, whisk together the egg yolks, sugar , and cornstarch until smooth. Stir in the vanilla extract and lemon zest. Slowly add the warm milk to the egg mixture, stirring constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until thickened. Remove from heat and let cool completely, stirring occasionally. 3. Grease and flour a tart pan (Ø 19 cm) with a removable base. Preheat the oven to 180 °C (350 °F) top and bottom heat or 160 °C (320 °F) fan-assisted. 4. Divide the dough in half. Roll out one half into a circle and use it to line the tart pan. Press gently and create a rim about 2–3 cm (1 inch) high. Prick the bottom several times with a fork. 5. Pour the cooled cream filling onto the pastry base and spread it evenly. Roll out the second half of the dough into a circle and place it over the filling. Seal the edges by pressing them together. Use a toothpick to poke small holes in the top layer of dough. 6. Sprinkle the surface with pine nuts and bake the tart in the preheated oven for about 35–40 minutes until golden brown. 7. Allow the tart to cool completely. Before serving, dust with powdered sugar. Enjoy with an espresso or cappuccino – Buon appetito! 🤍
Tap here for the Recipe 🥰🤍 Torta della Nonna This Italian classic combines a delicate shortcrust pastry with a creamy filling and crunchy pine nuts. A little taste of Dolce Vita for your table!🥰 📝 Ingredients For the shortcrust pastry: • 200 g all-purpose flour (1 2/3 cups) • 100 g cold butter, diced (7 tbsp) • 50 g sugar (1/4 cup) • 1 egg yolk (medium) • 1 pinch of salt • 1 tsp grated lemon zest (unwaxed) For the cream filling: • 250 ml milk (1 cup) • 3 egg yolks (medium) • 50 g sugar (1/4 cup) • 20 g cornstarch (2 tbsp) • 1 tsp vanilla extract • 1 tsp grated lemon zest (unwaxed) For topping: • 2 tbsp pine nuts • Powdered sugar 🤍 Instructions 1. Mix the flour and cold butter in a bowl until crumbly. Add the sugar, egg yolk, salt, and lemon zest, and knead everything quickly into a smooth dough. Wrap in plastic wrap and chill for at least 30 minutes. 2. Heat the milk in a saucepan but do not let it boil. In a separate bowl, whisk together the egg yolks, sugar , and cornstarch until smooth. Stir in the vanilla extract and lemon zest. Slowly add the warm milk to the egg mixture, stirring constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until thickened. Remove from heat and let cool completely, stirring occasionally. 3. Grease and flour a tart pan (Ø 19 cm) with a removable base. Preheat the oven to 180 °C (350 °F) top and bottom heat or 160 °C (320 °F) fan-assisted. 4. Divide the dough in half. Roll out one half into a circle and use it to line the tart pan. Press gently and create a rim about 2–3 cm (1 inch) high. Prick the bottom several times with a fork. 5. Pour the cooled cream filling onto the pastry base and spread it evenly. Roll out the second half of the dough into a circle and place it over the filling. Seal the edges by pressing them together. Use a toothpick to poke small holes in the top layer of dough. 6. Sprinkle the surface with pine nuts and bake the tart in the preheated oven for about 35–40 minutes until golden brown. 7. Allow the tart to cool completely. Before serving, dust with powdered sugar. Enjoy with an espresso or cappuccino – Buon appetito! 🤍
it’s raining :3 #hammerthrow #trackandfield #fyp #reels #explorepage✨
it’s raining :3 #hammerthrow #trackandfield #fyp #reels #explorepage✨
Kệ Bồn Cầu 3 Để Đồ Nhà Vệ Sinh ,Sau Toilet ,Chất Liệu Inox ,Giúp Tiết Kiện Không Gian ,Tháo Lắp Đa Năng#dogiadungtienich #xuhuong #lenxuhuong #thinhhanh #xuhuongtiktok
Kệ Bồn Cầu 3 Để Đồ Nhà Vệ Sinh ,Sau Toilet ,Chất Liệu Inox ,Giúp Tiết Kiện Không Gian ,Tháo Lắp Đa Năng#dogiadungtienich #xuhuong #lenxuhuong #thinhhanh #xuhuongtiktok
Càng trưởng thành, càng thương thành phố này theo một cách lặng lẽ. Cần Thơ về đêm… #thanhphocantho #charmantsuitescantho #cantho #chill #canthovedem
Càng trưởng thành, càng thương thành phố này theo một cách lặng lẽ. Cần Thơ về đêm… #thanhphocantho #charmantsuitescantho #cantho #chill #canthovedem


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