Thought I would try here

My mother used to make very sweet crumbly tart bases with pastry that
you did not roll, just pressed into tin (think it had lot of butter)( it
just looked like crumbs but when blind baked it was like a crunchy
biscuit (cookie)vaguely shortbready, looking for recipe.
In this day and age it probably has miles to much sugar
Reply to
FMurtz
On Fri, 21 Jun 2019 20:01:27 +1000, FMurtz snipped-for-privacy@hotmail.com wrote:
If what you are remembering is a sweet pastry and it is a rich one, it might be "Pâté Sucrée," and it will, indeed, have sugar, but not any overwhelming amount. There are other basic pie pastries that add a few spoons of sugar, too, but are not as sweet as Pâté Sucrée.
Most pie pastries, sweet or not, can be pressed into tart or pie pans with the hands and molded on the sides with the bottom of a measuring cup or a drinking glass. There are instructions all over online, some with videos.
Take a look around at the videos and recipes and see if any of them appeals to you.
Reply to
Boron Elgar
On Sun, 23 Jun 2019 15:48:37 +1000, FMurtz snipped-for-privacy@hotmail.com wrote:
Then use a shortbread recipe.
Reply to
Boron Elgar
Almost certain it's a pie crust / tart base made from Graham Crackers, butter and sugar. Lots of recipes out there, just pick one with the lowest sugar. Haven't tried this Toutube one yet :-
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Reply to
Bertie Doe
Others' answers have sorted the recipe, but the crunchy bit sounds a LOT like the digestive biscuits I make using Donal Skehan's recipe but using FWP Mathews' _Cotswold Crunch_ flour
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which has malted wheat flakes in it.P
Reply to
Peter Flynn
A short-cut would be to buy ready made Graham Piecrust, also available in the UK :-
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use the blunt end of a rolling pin to crush my Digestives. According to the following table, Graham Crackers may be slightly sweeter :-
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posted to alt.bread.recipes as I believe Grahams versus Digestives has cropped up before
Reply to
Bertie Doe

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