Press-In Cookie Crust

Yields one crust for one 9.5″ tart.

1 cup finely ground cookies (about 25 Chocolate wafers, 8 whole graham crackers, or 25 vanilla wafers)
2 Tbs. sugar
3 Tbs. unsalted butter, melted

mix cookie crumbs with sugar until well blended, drizzle the melted butter over the crumbs and mix until the crumbs are evenly moistened. Put the crumbs in the tart pan and spread the crumbs so that they coat the bottom of the pan and start to climb up the sides. Us your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.

Bake the crust at 350 until it smells nutty and fragrant , about 10 minutes. Set on cooling rack and let cool.

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Press-In Cookie Crust
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