This variation is for those who are lactose intolerant. For the Sweet Cookie Tart Crust, replace the egg yolk and cream with 1 whole egg (1.8ounces/50grams) plus 1 extra tablespoon of egg white (0.5ounce/15grams). The Sweet Cookie Tart Crust is not firm enough to roll. This variation, however, results in a firmer dough that can be rolled instead of pressed into the pan for larger tarts. It also bakes to a crisper texture.