Peaceful Days of Spring | Embracing Slow Life in English Countryside | Gentle May Beginnings

Slow and gentle spring living in English countryside. I've been spending a lot of time with family last week, hence no video! Sorry! I wanted to share some of my slow living experience with you and thoughts on mindfulness and love languages in this video. I hope it brings you some peace and joy today. Mini Lemon Tarts (can be made into one big tart or a flat square lemon sheet cake instead if you don't have a proper baking sheet) Pie crust - -125g plain flour -75g ground almonds -50g sugar -100g cold butter -1 egg yolk -3-4 tbsp ice water -pinch of salt Mix together plain flour, almond flour, salt and sugar. Add cold cubed butter and rub between your hands to make corse crumb. Add 1 egg yolk, mix. Add 3-4 tbsp of ice water to soften your dough and make in easier to work with. Add water 1 tbsp at a time and mix each time - the dough should come together firm but not sticky! If needed, add less liquid. (BTW if you're gluten free, you can use gluten free flour for these tarts - I made both versions and they turned out equally good.) Chill the dough in the fridge for at least 1h or overnight. Shape into little mini tarts onto a greased pan (I used a muffin pan and liners, but you can shape it however you want), line with baking paper or additional muffin liners on top and put some baking beads (or rice/ beans) and bake for 10 mins at 180C/ 355F. Then remove the weights and top liners and bake for additional 5 mins until golden in colour. Wait until the baked crust has completely cooled down before filling with curd. Lemon curd filling: -Zest of 2 lemons -Juice of 3 lemons -5 egg yolks -200g sugar -75g butter Add egg yolks and sugar into a bowl and mix well. Then zest 2 lemons and squeeze the juice of 3 lemons (I had help there hehe :) ). It's best to use a sieve when squeezing your lemons to catch all the unwanted seeds. Add juice and zest into a bowl with sugar and eggs. Place a bowl over a pan with hot boiling water using a Bain Marie method. Keep stirring your curd until it thickens. It may take from 5 to 45 minutes - when I made this for the first time, it took about 45 minutes as I used a very heatproof bowl. Second time I made this in a ceramic bowl and it took me about 5-10 mins. The curd is ready when it thickens and coats the spatula with a glossy liquid. Remove from the Bain Marie, strain through the sieve into a separate bowl and add butter. Mix well until butter melts, then cover with cling film pushing it down right on top of your curd. Wait until it cools down completely. I also whipped some double cream with sugar to add as an extra layer into these tarts - this helps to achieve a milder flavour. Add lemon curd on top and decorate with berries! Enjoy! :) _____________ Find me on Instagram: www.instagram.com/dariashew Filmed on: Fujifilm XH2S with 33mm f1/4 Edited with: Premiere Pro CC Music: Epidemic Sound _____________ key words: #cottagecore #slowliving #simpleliving slow living, english countryside, cottagecore, peaceful, calming, mori girl, spring in the counryside, rural living, gentle spring moments, lemon tart, lemon curd, mini lemon tarts, aesthetic baking, cottage living, simple living