Sweet secrets to home baking: condensed milk cupcakes, strawberry meringue tarts, mango cheesecake, easy to learn and twice as delicious!

✨ Condensed milk cupcakes ? ?

Soft, fluffy with a sweet creamy touch that's irresistible! ? ✨

? ? Ingredientes ? ?

- ? 50 ml of oil

- ? 50 g (½ cup) flour

- ? 3 egg yolks + 1 whole egg

- ? 30 ml condensed milk

-3 egg whites

- ? 35 g (⅓ cup) sugar

- ? ½ teaspoon (⅓ cup) lime juice

? ? prepare ? ?

1 ️ ⃣ Oven preheat:

? -to 150 degrees Celsius (300 degrees F).

-Prepare a cupcake box.

2 ️ ⃣ Prepare the base material: ?

-Mix oil, sifted flour and condensed milk in a bowl.

-Add egg yolks and whole eggs and beat until smooth.

3 ️ ⃣ Prepare meringue: ? ?

-In a separate bowl, beat egg whites with lemon juice until bubbly.

-Add sugar little by little and beat until firm and foamy.

4 ️ ⃣ Blend and bake: ?

-Gently fold the meringue into the previous mixture in a wrapped fashion.

-Pour into cupcake boxes and fill 3/4 of capacity.

-Bake for 25-30 minutes until golden brown and remove by inserting a toothpick.

5 ️ ⃣ Cross and serve: ❄

-Completely cool before demoulding.

-Enjoy these fluffy cupcakes on their own or dipped in some frosting!

Total time: 40 minutes

? Portion: 6-8 cupcakes

Strawberry meringue tart ? ?

Ingredients

Pie dough

1.5 cups regular flour

1/4 cup rock sugar

1/2 tsp salt

1/2 cup cold unsalted butter, cut into chunks

1 large egg yolk

2 tbsp ice water (add more if needed)

Stuffing

1.5 cups chopped fresh strawberries

1/4 cup sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1/2 tsp vanilla extract

Making a meringue

2 large egg whites

1/4 tsp tartar powder

1/2 cup granulated sugar

1/4 tsp vanilla extract

Preparation method

Prepare the pie crust:

In a large bowl add flour, rock sugar and salt. ?

Add the cold diced butter and fold it into the dry ingredients with a dough cutter or fingers until the mixture resembles coarse breadcrumbs.   Please

Add egg yolks, then ice water, 1 tablespoon at a time, until the dough is incorporated. ?

Form the dough into a disc, wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes. ❄

Prepare the tart base:

Preheat the oven to 350 ° F (175 °C). ?

Roll out the refrigerated dough on a lightly floured surface and cut into circles to fit in the tart pan. ?

Press the dough into the tart molds, making sure to cover the bottom and sides evenly. Poke the bottom with a fork to prevent blistering. ?

Bake for 12-15 minutes until golden brown. Remove from oven and allow to cool completely. ?

Prepare the filling:

In a small saucepan, add the chopped strawberries, sugar, cornstarch, lemon juice, and vanilla extract.   ?

Cook over medium heat, stirring constantly, until the mixture is thickened and syrupy, about 5 to 7 minutes. ?

Remove from the heat and allow to cool slightly before filling in the tart crust. ?

Prepare the meringue:

In a clean bowl, beat egg whites and tartar flour on medium speed until soft peaks form. ?

Gradually add caster sugar, one tablespoon at a time, and continue beating until hard peaks form. ?

Add vanilla extract. ?

Assemble the pie:

Pour the strawberry filling into the cooled tart crust. ?

Sprinkle each tart with a spoonful of meringue and spread it to the edges to seal the filling. ?

Bake in the oven at 350 ° F (175 °C) for 8-10 minutes until the meringue is golden brown.   ⏲

serve

Cool the tart for a few minutes before serving to enjoy these light fruity treats! ? ?

Enjoy your Strawberry Meringue Tart! ? ? ?

Mango Cheesecake

Ingredients

3 tablespoons lemon juice

5 tablespoons butter

3 tbsp white sugar

190 g cream cheese

340 g Maria biscuits

6 mango pieces

14 g of natural durianine

1 can of condensed milk

1 cup natural yogurt

1/4 cup water

Preparation

Make a cake base

Preheat oven to 350 º F

Crush the Maria cookies in a blender to 1 ½ cups.

Melt butter in a small saucepan.

Place the cookie crumbs, sugar and butter in a bowl and pour into a cake pan, pressing into the bottom of the pan until fully compacted.

Bake for 10-15 minutes until cookies are golden brown.

Let it cool.

Prepare the filling

Pour the grenetine into a bowl with water.

Let sit for 5 minutes until it looks thick and thick.

Add water to a pan and heat the hydrated durian in a cup over low heat, stirring until dissolved.

Turn off the heat.

Cut four ripe mangoes, scoop out the flesh with a spoon and grind them in a blender.

Add cheese, condensed milk, lemon juice, yogurt and liquid gelatin and stir until smooth.

One liter of the mixture should be left and more mango can be added if necessary.

Pour the mango mixture over the cookies and place in the refrigerator until set.

Remove from refrigerator, unmold and place on a plate.

Slice the other two mangoes and serve as a garnish for the cheesecake.