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Ginger Cookie Crust
Makes 1 (11-inch diameter) crust
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Ingredients
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35
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vanilla wafers
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20
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gingersnaps
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1
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egg white, lightly beaten
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1. Preheat oven to 375°F. Combine vanilla wafers and gingersnaps in food processor; process until coarse crumbs form. Transfer to medium bowl. Stir egg white into crumbs until evenly mixed.
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2. Spray 11-inch tart pan with removable bottom with nonstick cooking spray. Press crumb mixture evenly onto bottom and up side of pan. Bake on center rack in oven 8 to 10 minutes or until firm and lightly browned. Cool in pan.
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© Publications International, Ltd.
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