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Friday 11 September 2026 10:41:27 GMT

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#perte #crescitapersonale #neiperteee

#perte #crescitapersonale #neiperteee

#fyp #fypdongggggggg #pourtoiii #prt @yaye🇫🇷🇭🇹🇨🇮🇳🇪

#fyp #fypdongggggggg #pourtoiii #prt @yaye🇫🇷🇭🇹🇨🇮🇳🇪

Mini Berry Tarts. These impressive-looking tarts are delicious, but actually pretty easy to put together: blind bake the pastry crust, fill it with pastry cream, top with fruit, and brush on a clear glaze. I’ll show you how to make pastry cream in a reel very soon. Makes about 6 4-inch tarts. ½ recipe tart dough (recipe below) 1 c pastry cream 2 c fresh berries (strawberries, blueberries, raspberries, blackberries) 3 T apricot jam or marmalade for glaze If not already made, prepare pastry cream and tart dough and refrigerate. Preheat the oven to 375 degrees. Roll out dough on a floured surface. Cut out 5” circles for 4” tart pans. Place dough circles into tart pans with a removable bottom and press into bottom and up the sides. Prick bottoms with a fork. Freeze tarts for 15 minutes (or refrigerate 30 minutes). Blind bake the crust by lining it with a piece of parchment paper and filling with pie weights or beans. Bake for 15-20 minutes, then remove the parchment paper and weights and continue baking for 10 minutes, until the shell is a light golden color. Remove from the oven and let cool completely. Heat the apricot jam in a small saucepan with a tablespoon of water until it liquifies. Strain into a bowl to remove any bits of fruit. Fill the tart shell with pastry cream, smoothing the top. Next, arrange fruit on top of the pastry cream. Brush the tart with the apricot glaze. Pâte Brisée (tart dough) Makes 2 9” tarts 2 cups (240g) all-purpose flour 1 c (226g) unsalted butter, cut into pieces 1 t kosher salt 1 t granulated sugar ¼-½ c ice water In the work bowl of a food processor (or in a large bowl if making by hand) combine flour, salt, and sugar. Add butter and pulse several times until the mixture is sandy, with butter pieces about pea size (or if making by hand, cut in butter with a pastry blender). Add ¼ cup ice water and pulse. Slowly add more water until dough is crumbly but holds together. Don’t over mix. Turn out onto the work surface, knead lightly to shape into a disk. Divide in half, wrap in plastic and refrigerate for at least 30 minutes (freeze the other half for up to 3 months). . . #chouquettekitchen #miniberrytarts #easy #fruittarts #foodblog #bake #influencer #dessert #privatechef #CapCut

Mini Berry Tarts. These impressive-looking tarts are delicious, but actually pretty easy to put together: blind bake the pastry crust, fill it with pastry cream, top with fruit, and brush on a clear glaze. I’ll show you how to make pastry cream in a reel very soon. Makes about 6 4-inch tarts. ½ recipe tart dough (recipe below) 1 c pastry cream 2 c fresh berries (strawberries, blueberries, raspberries, blackberries) 3 T apricot jam or marmalade for glaze If not already made, prepare pastry cream and tart dough and refrigerate. Preheat the oven to 375 degrees. Roll out dough on a floured surface. Cut out 5” circles for 4” tart pans. Place dough circles into tart pans with a removable bottom and press into bottom and up the sides. Prick bottoms with a fork. Freeze tarts for 15 minutes (or refrigerate 30 minutes). Blind bake the crust by lining it with a piece of parchment paper and filling with pie weights or beans. Bake for 15-20 minutes, then remove the parchment paper and weights and continue baking for 10 minutes, until the shell is a light golden color. Remove from the oven and let cool completely. Heat the apricot jam in a small saucepan with a tablespoon of water until it liquifies. Strain into a bowl to remove any bits of fruit. Fill the tart shell with pastry cream, smoothing the top. Next, arrange fruit on top of the pastry cream. Brush the tart with the apricot glaze. Pâte Brisée (tart dough) Makes 2 9” tarts 2 cups (240g) all-purpose flour 1 c (226g) unsalted butter, cut into pieces 1 t kosher salt 1 t granulated sugar ¼-½ c ice water In the work bowl of a food processor (or in a large bowl if making by hand) combine flour, salt, and sugar. Add butter and pulse several times until the mixture is sandy, with butter pieces about pea size (or if making by hand, cut in butter with a pastry blender). Add ¼ cup ice water and pulse. Slowly add more water until dough is crumbly but holds together. Don’t over mix. Turn out onto the work surface, knead lightly to shape into a disk. Divide in half, wrap in plastic and refrigerate for at least 30 minutes (freeze the other half for up to 3 months). . . #chouquettekitchen #miniberrytarts #easy #fruittarts #foodblog #bake #influencer #dessert #privatechef #CapCut

I need the full version 😭 #faouzia #unethical #lyricsvideo #heartbreak #foryoupage

I need the full version 😭 #faouzia #unethical #lyricsvideo #heartbreak #foryoupage

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