baking a tart in my tiny Parisian kitchen ♥️ скачать в хорошем качестве

baking a tart in my tiny Parisian kitchen ♥️

This dreamy linen @sondeflor dress feels like something out of a storybook — honestly, it’s everything I want in a dress. The perfect shade of red — rich and warm, like late-summer berries — and somehow it manages to feel both elegant and effortlessly comfortable. It’s one of those pieces that makes even the simplest moments feel a little more special — like you're allowed to be slow, cozy, and romantic about everything… even dessert. I’m so excited to share that you can now shop their new Fall/Winter collection with 15% off using my code AINSLEY15 — valid from August 15–31! You’ll find this dress and the full collection linked in my Linktree in bio. Collaboration commerciale — merci @sondeflor ❤️ Recipe for Raspberry Tart Crust (8in/20cm) 100 grams plain flour 50 grams butter (cold and diced) 15 grams of almond flour 35 grams of powdered sugar Pinch of salt 1 egg yolk -Rub the dry ingredients & butter together till sandy texture. Add egg and mix till combined. Place dough in fridge for 30 minutes. Roll dough between 2 sheets of parchment paper with flour to size of tart pan. Place dough in tart mold, making sure that dough is pushed downward into corners, so it doesn't shrink while baking (You can use pie weights etc to blind bake if you prefer). Cut off edges, prick bottom all over with a fork then put in fridge or freezer for at least 30 minutes. Bake in preheated oven at 350F/175C about 10-12 minutes or golden brown. Leave to cool Pastry Cream (most pastry creams use just egg yolks, but I replaced 3 of the yolks with just one egg to help prevent waste and be more cost efficient) 1 egg 2 egg yolks 480 grams milk Pinch of salt Tsp vanilla extract or 1/2 vanilla bean 40 grams cornstarch 100 grams butter 70 grams sugar Whisk eggs, yolks, sugar, salt, and cornstarch. Bring milk with vanilla to a simmer in a pan. Whisk the milk into the egg mixture, then add all back to pan. While continuously whisking, cook over medium heat till it thickens and bubbles. Take off heat, pour through a sifter, then whisk in butter. Pour into crust, smooth out, cover with plastic wrap touching surface of cream, and place in fridge to cool. Add whichever fruit you choose on top and brush with jam ( I used raspberry jam here with a bit of water to thin)