Gingersnap crust
In food processor, whirl gingersnap cookies to make 3 cups (750mL) crumbs. Add butter; whirl until moistened. Press onto bottom and up side of 9- x 1 1/2-inch (23 x 4 cm) round tart pan with removable bottom. Bake in centre of 350ºF (180ºC) oven until firm to the touch, about 10 minutes. Let cook on rack.
