Ingredients

Biscuit base:

100 grams of digestive biscuits, 50 grams of butter

Pumpkin puree:

500g pumpkin, 30g sugar, 20g cornstarch, 65g light cream, one egg

Cream top:

100g cream, 8g caster sugar, appropriate amount of lime zest

Steps

1. Crush digestive biscuits, add melted butter and mix evenly. Place a layer of oil paper in the mold, pour in biscuit crumbs, press tightly, and refrigerate for more than half an hour.

2. Steam the pumpkin in a pot, add the remaining pumpkin puree ingredients, press it into puree, pour it into the mold, and scrape the surface smooth.

3. Bake in the oven at 160 degrees for 40 minutes, bake and let cool.

4. Add fine sugar to the cream and whip until stiff, put into a piping bag, squeeze onto the cooled pumpkin tart, and sprinkle with lime shavings for decoration.