Ingredients
Digestive biscuits
60g
Melted butter
30g
Pumpkin puree
300g
Egg
1
Milk
60g
Cornstarch
10g
Osmanthus syrup (sugar osmanthus)
30g
How to make Sugar Osmanthus Pumpkin Tart
- Mix biscuit crumbs and melted butter
- Place in the mold and compact, then store in the refrigerator for later use
- Add whole eggs to pumpkin puree and mix well
- Add milk and mix well
- Add sugar osmanthus and mix well
- Add corn starch and mix well
- Pour into cookie mold
- Bake in the oven at 140 degrees for 40 minutes and let it cool. Whip the whipped cream and sugar and squeeze them on the pumpkin tarts. Then sprinkle with sugar osmanthus. You can also decorate with green plants.
