A few weeks ago, I shared a butter-less fruit tart crust recipe using coconut oil instead of butter. Here's another butter-less crust recipe! It's similar to the magic bar's crust, but without the butter. You can substitute the graham crackers for vanilla wafers as well. I got the recipe from here. This recipe is just for the crust. You can refer back to my first butter-less fruit tart crust recipe to find out how to make fruit tarts.
Ingredients:
8 (5'' by 2 1/2'' each) graham crakers
2 tablespoon(s) whole natural almonds
1 tablespoon(s) sugar
1 tablespoon(s) canola oil
1 tablespoon(s) honey
2 teaspoon(s) water
Directions
Ingredients:
8 (5'' by 2 1/2'' each) graham crakers
2 tablespoon(s) whole natural almonds
1 tablespoon(s) sugar
1 tablespoon(s) canola oil
1 tablespoon(s) honey
2 teaspoon(s) water
Directions
- Preheat oven to 350°F.
- Prepare crust: In food processor with knife blade attached, pulse graham crackers until fine crumbs form.
- Add whole almonds and sugar; pulse until almonds are finely chopped.
- In cup, mix canola oil, honey, and water; drizzle over crumb mixture.
- Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up side of 9" round tart pan with removable bottom.
- Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack.