No-Roll Tart Crust

This no-roll crust is made from a doughlike mixture that remains in dry and crumbly pieces which are then pressed into the tart pan, thus avoiding having to roll dough out.

The most critical part of this preparation is to make sure the dough remains in separate, dry crumbs after the egg is added. This is best accomplished by mixing the dough by hand. A mixer or food processor makes it too easy to overmix the dough into a smooth mass.

You may substitute this easy-to-prepare c