{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"Una mamma in cucina","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/simona68\/","title":"Baked Pastry Cream for Tarts by Iginio Massari - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"kw3KuMEsxD\"><a href=\"https:\/\/www.gzrecipes.com\/en\/simona68\/baked-pastry-cream-for-tarts-by-iginio-massari\/\">Baked Pastry Cream for Tarts by Iginio Massari<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/simona68\/baked-pastry-cream-for-tarts-by-iginio-massari\/embed\/#?secret=kw3KuMEsxD\" width=\"600\" height=\"338\" title=\"&#8220;Baked Pastry Cream for Tarts by Iginio Massari&#8221; &#8212; Delicious Recipes\" data-secret=\"kw3KuMEsxD\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2025\/10\/oven-baked-custard-horiz-def-1.jpg","thumbnail_width":1200,"thumbnail_height":800,"description":"The baked pastry cream is thick and firm, specially balanced to withstand double baking without losing structure. Ideal for tarts or baked cakes, it remains perfect when cut without dripping or separating. The classic pastry cream should be silky and velvety to offer a pleasant sensation on bite but is not capable of [&hellip;]"}