Graham Cracker Tart Crust

"Use this easy crust for Recipe #145896."
 
Graham Cracker Tart Crust created by PaulaG
Ready In:
20mins
Ingredients:
3
Serves:
12
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ingredients

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directions

  • Position a rack in the center of the oven and heat the oven to 350°F
  • Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
  • In a medium bowl, mix the crumbs and sugar with a fork until well blended.
  • Drizzle the melted butter over the crumbs and mix until evenly moistened.
  • Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
  • Use 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 until it smells nutty and fragrant, about 10 minutes.
  • Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
  • stored at room temperature, wrapped well in plastic.

Join The Conversation

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q&a
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  1. mzpattih
    How do you remove the crust from the pan?
     
  2. PaulaG
    Graham Cracker Tart Crust Created by PaulaG
  3. PaulaG
    I was making a yogurt cheese tart and wanted a quick crust for the tart pan. This crust held up very well and was very easy to put together. Just the right amount of crumbs and butter. I used Splenda in place of the sugar. I really loved the plastic bag idea for smoothing out the crust. Thanks for sharing the tip and the recipe.
     
  4. Tess Geer
    Just the right size for a tart. The idea of using a plastic bag over your hand is great! Definitely will make again.
     
  5. Saguaro
    Use this easy crust for Recipe #145896.
     

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