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yolks and press everything together (you can add a bit of cold water to make it easier).   Form a disc,  cover with plastic wrap and chill in the fridge for 30 minutes. P ress the pastry into the bottom of the tart pan (29 cm). Prick with a fork and chill for additional hour.  Bake

remaining ingredients and mix using a wooden spoon (you can add more flour,if necessary). Form a loose and a bit sticky ball, cover with some plastic wrap and leave it somewhere undisturbed for about 18 hours. Preheat your oven to 220-230 degrees. Place a dutch oven in the oven to preheat it as well.  Scrape

small crumbs). Add the egg yolks and sugar.  Take 1/3 out of the pastry and knead in some musli. C over both parts of the pastry with plastic wrap and chill in the fridge for 30 minutes (or longer). P ress the pastry without musli into the bottom of the baking tray covered witch baking paper (36x25 cm). Place

flour, mix well. Gradually, strem in hot  milk, mixing well after each addition. Cook everything on a small heat, until thickens (stir constantly). Cover with plastic wrap and set aside to cool. Mix with ground almonds. Smear the cream all over the cake. Place some fruit on top and sprinkle with puffed rice (sprinkle the cake with puffed rice

flour and rub in with your fingers (the butter should form very small crumbs). Add the egg yolks and sugar.  Form a disc,  cover with plastic wrap and chill in the fridge for 30 minutes. P ress the pastry into the bottom of the baking tray covered witch baking paper (36x25 cm). Prick with a fork.  Chill

crumbs). Add the egg yolk and form into a ball (add a bit of cold water, if it's too dry).  F orm a disc, cover with plastic wrap and chill in the fridge for about 30 minutes. Press into the bottom of a springform pan (25-26cm), prick with a fork and let it chill again

crumbs). Add the egg yolks, press everything together (you can add a bit of cold water to make it easier).   Form a disc,  cover with plastic wrap and chill in the fridge for 30 minutes. P ress the pastry into the bottom of the tart pan (28 cm). Prick with a fork and chill for additional hour

crumbs). Add the egg yolks, press everything together (you can add a bit of cold water to make it easier).   Form a disc,  cover with plastic wrap and chill in the fridge for 30 minutes. P ress the pastry into the bottom of the tart pan (29-30m). Prick with a fork and chill for additional

golden and add strips of pepper and onion cut into halfmoons. Cook, until tender. Sprinkle with parsley and add additional lime juice, if you like. Serve in a tortilla wrap or with rice or baked potatoes. Enjoy:) See the original recip e Facebook Instagram Twitter

tbsp of vanilla extract/alcohol and pieces of chocolate. Mix, until melts or use a blender to make sure the chocolate melts completely, Lei it cool, cover with plastic wrap (making sure it touches the surface) and rerfigerate overnight. Place the mixture in the ice cream machine and let it mix. Place the ice cream in a container or individual molds

flour and rub in with your fingers (the butter should form very small crumbs). Add the egg yolks and sugar.  Form a disc,  cover with plastic wrap and chill in the fridge for 30 minutes. P ress the pastry into the bottom of the baking tray covered witch baking paper (36x25 cm). Prick with a fork.  Chill

baking powder, powdered sugar and egg yolks and knead briefly, until smooth. Divide the crust into two pieces (3/4 and 1/4), cover the smaller one with plastic wrap and chill in the fridge, until ready to use. Press bigger piece of the pastry into the bottom of the baking tray covered witch baking paper (36x25cm)). Prick with a fork

flour, baking powder and sugar and rub in with your fingers (the butter should form very small crumbs). Add the egg yolks. Form a disc, cover with plastic wrap and chill in the fridge for minimum 30 minutes. Press the pastry into the bottom of the baking tray covered witch baking paper (36x25 cm). Prick with a fork.  Chill

flour, baking powder and sugar and rub in with your fingers (the butter should form very small crumbs). Add the egg yolks. Form a disc, cover with plastic wrap and chill in the fridge for minimum 30 minutes (or best overnight). Press the pastry into the bottom of the baking tray covered with baking paper (36x25 cm). Prick with