Hello Autumn 🍂 I Things I'm excited about for Fall I Slow transition to Fall скачать в хорошем качестве

Hello Autumn 🍂 I Things I'm excited about for Fall I Slow transition to Fall

#slowliving #autumn #endofsummer #helloautumn #fall *Click the CC button on the video to see which subtitles are available * Hope you enjoyed today’s video, please like, subscribe and leave a comment down below. It’ll help my channel a lot. I always read all your comments and try to reply as best as I can to all of them. Follow me: Instagram: Kahvihuone8487 Contact: [email protected] Music -https://artlist.io Equipments -Camera: Fuji X -T3 Finnish Blueberry Cream Tart or Mustikkapiirakka Recipe CRUST: 12 TBSP or 170 grams unsalted butter, softened 172 cup / 125 grams sugar 1 large egg ( room temperature ) 1 1/2 cup or 375 grams flour 1 tsp baking powder FILLING: Fresh blueberries 180g creme fraiche 180g sour cream 1 large egg 4 Tbsp sugar 1 tsp vanilla 1/4 tsp salt Preheat the oven to 375 degrees ( 185 ° ) Grease you pie plate Make the crust: Cream together the butter and sugar until fluffy and light yellow Mix the egg, then stir in the flour and baking powder until mixed. Turn the dough which should be malleable , but mostly in a ball, into your greased pan and use your hands to push it into an even layer across the bottom and up the sides of the pan. Bake the ( empty ) crust for 10 minutes and remove to the counter to cool slightly. While the crust bakes whisk together the creme fraiche , egg , sugar, vanilla and salt. The filling will be thin, pourable consistency. Spread the blueberries across the pan caked crust and carefully pour the cream fraiche filling over and around the berries until crust is filled evenly. Return to the over and bake for 30-35 minutes or until the edges are golden brown Remove from the oven, and cool at room temperature. Serve with vanilla ice cream , or vanilla sauce. Enjoy!