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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »