Simple sweet tart crust -- No rolling required

Removable Bottom Tart Pan

So many people panic when it's time to make a crust for a tart.  If you are one of those people who hate making and rolling a crust, why  not use a press-in crust. 

My favorite crust for a sweet tart is a shortbread crust.  I just use a shortbread cookie recipe for mine, but when I want a chocolate shortbread crust, this is what I use:




Chocolate Shortbread Crust
Makes 1 10-12” tart

1 cup	Butter, softened
1 cup	Powdered sugar
⅓ cup	Cocoa powder
⅛ tsp	Pure vanilla extract
dash	Kosher salt
1 ½ cups	All purpose flour

1. Preheat oven to 300°.   
2. Place butter in medium sized bowl and cream butter until soft and smooth.  Beat in powdered sugar, cocoa powder, vanilla and salt until well mixed.  Gently mix in flour until just incorporated.  Do not overmix. 
3. Press dough into a 10 to 12” tart pan with removable bottom.  Bake for 20 to 25 minutes or until crust is set.  Do not overbake or crust will become very hard.  Note:  if crust becomes really hard, it is still tastes great.  Just have people pick up the tart and eat it like a pizza!