Hi Food52,
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?

• Posted by: flutephobia
• November 24, 2010

• 2719 views
• 2 Comments

• Tart
• recipe ideas
• crust
• recipe adjustments