@re.thxbitso: The joy I feel in my heart😭💕 #fyp #pov #MemeCut #funny #Meme

re.thxbitso

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Region: ZA

Monday 25 May 2026 15:05:35 GMT

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Comments

Boss Aesthetics :

Gods plan

2026-05-27 08:13:56

1132

Susan DeLaura :

Screaming 🤣😂😂😂😂 cus yes

2026-05-27 14:04:39

119

Thomas :

This the best one I’ve seen so far. 😂

2026-05-27 01:40:59

101

@pweezy45 :

I'm evil af for liking this one🤣🤣🤣🤣

2026-05-27 00:33:23

19

Mthoko :

and its always at Spur

2026-05-28 08:51:56

11

itsbullitt :

its always in Spur😭😭😭

2026-07-20 19:59:25

9

JOY 💕 :

& it’s my kid 😭

2026-05-27 03:03:36

8

𝒦𝒶𝓎 𝒮𝒶𝓁𝒶𝓏𝑜💋 :

🤣🤣🤣🤣🤣🤣why can’t we download!!!!?

2026-05-26 20:25:13

6

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Other Videos

Green Eyes 👀💚.#foryoupagе #trend #viral #trending #creatorsearchinsights

Green Eyes 👀💚.#foryoupagе #trend #viral #trending #creatorsearchinsights

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.

#fyp #اكسبلور #اكسبلورexplore #viral #foryou

#fyp #اكسبلور #اكسبلورexplore #viral #foryou

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