I am making a pumpkin tart. I live in NM, so I wanted to make some kind of biscochito-style crust. Any ideas on how i can get the crust to have the same crumbly outside texture as a biscochito cookie? you roll the cookies in cinnamon sugar, but if i do that with the crust, will the sugar just caramelize and harden in the tart shell?
You deserve a cookie.
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