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@hoorain9090: #trending #foryoupage #fypシ #viralvideo #foryou My Hubby Eid outfit ❤️💕♥️🫂

ᥫ᭡ BUTTERFLY ᥫ᭡🦋
ᥫ᭡ BUTTERFLY ᥫ᭡🦋
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Region: PK
Thursday 28 May 2026 03:45:16 GMT
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Comments

totadil790
tota dil :
inbox mein aao
2026-06-05 06:07:30
0
awaisbhatti3202
Awais Bhatti 804 🇸🇦🇸🇦🇸🇦 :
💝💝💝
2026-05-28 05:01:58
1
arebakhan387
🫣cute girl 🫣 :
🥰🥰🥰
2026-05-28 14:15:52
2
musa.khan.chandio
Musa Khan chandio :
🥰🥰🥰
2026-05-28 03:49:46
2
udasdil.u
Ali Khan :
🥰🥰🥰
2026-05-28 03:51:59
2
shoaib.awan333pahrezara
shoaib awan haripur 🇵🇰❤️❤️🥰 :
❤️❤️❤️
2026-05-28 11:17:02
2
hira.noor902
🥀Sad girl 🥀 :
🥰🥰🥰
2026-05-28 07:44:26
2
muhammad.taimoor624
Muhammad Taimoor :
❤️❤️❤️
2026-05-28 06:14:47
2
mahar.shabbir88
Mahar Shabbir 5585 :
💓💓💓
2026-05-28 03:50:55
2
mamamadali302
Muhammad ali302 :
🥰🥰🥰
2026-05-28 10:04:09
2
malik.waseem.bajwa
Malik Waseem bajwa :
😳😳😳
2026-05-28 07:18:41
2
faizan.khan89384
🦅فیضان خان،💀 :
🥰🥰🥰
2026-05-28 06:50:48
2
saifdanish853
🥷سیف اللہ لاشاری 🥷 :
🥰🥰🥰
2026-05-29 16:43:58
0
chandni6664
sad girl :
❤️❤️❤️
2026-05-30 05:25:00
0
junaid.khan0317
malik junaid awan patwali :
❤️❤️❤️❤️
2026-05-30 05:44:00
0
hassan2525140
گڑیوں کا شہزادہ :
🥰🥰🥰
2026-05-31 06:06:46
0
munirhayatgul
munirhayatgul :
🥰🥰🥰
2026-05-30 06:08:14
0
mughal.sab9237
💔❤️‍🩹Mughal sab❤️‍🩹🫀 :
😁😁😁
2026-06-20 06:43:29
0
To see more videos from user @hoorain9090, please go to the Tikwm homepage.

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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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