Cakes

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DIY Resin River Table Using Clear Epoxy Casting Resin and Wood

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Charlotte Russe Recipe with Blackberry and Cinnamon

My Favorite Buttermilk Pie Crust - Baking Mischief

Pastry Affair | Blackberry Goat Cheese Tart

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Foodbycherry - Sunday sweet treat 💜 My new recipe "Blackberries Coconut Panna Cotta Tart" using the season finest fresh blackberries from @driscollsberry 💜with sweet little touch of rich coconut milk served in perfect tart crust 👌🏻 My favorite part is sprinkle with some toasted crunchy coconut flakes. YUM! 💜 See full recipe below 👇🏻 #seasonfinest . . . . "แบล๊คเบอรี่โคโค่นัทพานาคอตต้าทาร์ต" ใช้แบล๊คเบอรี่จาก @driscollsberry (เชอร์รี่ได้พาทเนอร์ร่วมกับแคมเปญแบล๊กเบอรี่ของเดือนเมษายนค่ะ) 💜 ตัวพานาคอตต้าผสมผสานความหอมของมะพร้าวแล้วความหวานของแบล๊คเบอรี่ ทานกับทาร์ต และมะพร้าวคั่วกรอบ ลงตัวมากค่ะ 👌🏻 สูตรเต็มโพสข้างล่างเลยค่า 👇🏻 . . Blackberries Coconut Panna Cotta Tart Yield : Makes 5 serving Active time : 30 minutes Total time : 8 hours (includes chilling) For tart shells Ingredients 1/2 cup salted butter (room temperature) 3/4 cup powdered sugar 1/2 cup ground almond meal 1 large egg 1 2/3 cup all-purpose flour Extra butter for lightly coated tart pan Direction •To make a dough Mix the butter with the powdered sugar and the ground almond meal. Add the egg and mix until smooth. Add the flour and mix until the flour is blended corporate in but don't overmix. Pat the dough into a disk, wrap and refrigerate for at least 1 hour. •To blind bake the tart shells Grease 4.75-inch removable bottom tart pans. Divide the disk of dough into 5 equal pieces and roll each piece into a ball. Roll out each on a floured surface into a circle of about 5 to 6 inches and line removable bottom tart pans, trimming the edges as needed. I only needed 5 tart shells for the panna cotta tarts, so Left over dough can be make for mini muffin tin tart or cookies later. Chill unbaked shells in refrigerator for 1 hour. Preheat the oven to 350ºF. Dock pastry with a fork, top each with a square of parchment and fill with uncooked rice (optional, you can use dry beans or pie weight) Bake 15 minutes with the rice, then at least 10 minutes without or until the edges are golden brown. Let cool completely, then pop out of the tart rings. . . For blackberries coconut panna cotta Ingredients 3 cups fresh blackberries 1 1/4 cups full fat coconut milk 2 tablespoons unflavored gelatin 1/4 cup water 1 1/2 cups heavy whipping cream 2/3 cup sugar Direction Purée blackberries with coconut milk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over medium heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir blackberries mixture in and mix well. Strain the mixture into a big spouted measuring cup. Let cool 30 minutes at room temperature, whisking every so often, then in the fridge (still whisking) until the panna cotta is below 100ºF. Pour the cooled panna cotta into the shells and refrigerate overnight to set. PS. Extra panna cotta can be put in separate jar containers and refrigerate overnight to set. Topped with fresh fruits and enjoy as another dessert by itself 😉 | Facebook

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