✦ 21. 4. 24 ✦ 📓 ✦ Sunday ✦ Day 19/60 ✦
I went to a library today!! It´s crazy how I can just work for 4 hours straight there, but no way could I do that at home. Environment does make a difference for me ig :)
🗒 What I did today:
history homework
philosophy excerpt (But it was Kant so it took a while...)
started physics lab scientific paper
🌱🌿🪴 - 4h 51min on Forest
♫₊˚.🎧 ▷▷ Sincere - Tom Doolie & DAO
No sport or art today, but I am still incerdibly proud of myself that I managed to finally finish/ start the things I did!
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Coconut Lavender Tartlets Recipe
Ingredients:
For the Tart Shells:
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1-2 tablespoons ice water
For the Coconut Custard:
1 cup coconut milk
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)
For the Whipped Coconut Cream:
1 can (14 ounces) coconut cream, chilled overnight
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For Garnish:
Toasted coconut flakes
Lavender buds
Powdered sugar for dusting
Instructions:
Make the Tart Shells:
In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.
Press the dough into tartlet molds and prick the bottom with a fork.
Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.
Prepare the Coconut Custard:
Whisk together sugar and cornstarch in a saucepan.
Gradually whisk in coconut milk, ensuring no lumps form.
Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.
Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.
Make the Whipped Coconut Cream:
Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.
Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Tartlets:
Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.
Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.
Serve:
Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.
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I'm literally so honoured and overjoyed, I can't even find words!! This incredible care package came from the immensely talented and kind @ninjaofdeath16 who made this cushion of Kitty and Sid by hand?? What??? Every process pic they sent me injected so much brightness into my days, and now I actually have it in my studio!!!! It lives in Rodger's lap now ^_^
I bid you all check out their Instagram, (@chaoticmerriment) and show some love to the crafts and cooking (and sometimes kitty cat) on display there ^_^
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