I’m finally back after a long and much needed break from Instagram and work. I also just came back from a wonderful vacation in Greece. Was so refreshing for my tastebuds too. I feel like I’m recharged enough to start working on new and inspiring recipes 😍 Our community here has grown a lot it feels like a dream ❤️ I’ll hopefully share new and exciting recipes for you to enjoy! How are you spending your summer? Would love to hear all your wonderful stories 😍 Here is a quick and basic custard recipe if your in the mood for some summer tartlets. You can find the recipe for the tart shell in saved in my highlights: Ingredients 100 grams sugar 50 grams all-purpose flour 3 egg yolks 1 whole eggs 1 vanilla pod 1/4 liter of milk 1/4 liter cream 1- Pour the milk and cream into a pan, cut the vanilla pod lengthwise, scrape the seeds into the milk, add the bean and bring to a boil. Meanwhile beat the eggs and sugar until pale yellow, thick and creamy, then whisk in the flour. 2- When the milk starts boiling, remove the vanilla bean and pour quarter of the hot milk onto the egg mixture while mixing rapidly, then pour the mixture back into the pan with the other half of the milk. Cook over medium-low heat, whisking quickly and constantly until mixture thickens and the cream “burps” a bubble in the pan. 3- Line a shallow baking pan with plastic wrap and pour the cream into the lined pan, folding the wrap and pressing on to the hot cream until completely cool. Remove plastic wrap, put the cream in a bowl and whisk until smooth. The cream will keep for about two days and must be refrigerated. #fruittart #fruittarts #tart #summerrecipes #summerbaking #bakingwithlove #foodphotography #foodphotographyandstyling #darkmoodfoodphotography #foodartblog #foodfluffer #foodartproject #foodcreativestyling #new_photofood #darkfoodphotography #stillswithstories #still_life_gallery #still_life_mood #stilllife_perfection #moodylight #iamsomartha #firstweeat #feedfeed #thefeedfeedbaking #eatcaptureshare #foodtographyschool