Tart Crust with Panko Breadcrumbs

Tart Crust with Panko Breadcrumbs

An epiphany! You can make tart crusts with panko breadcrumbs.
It's not the firm kind - rather, it's nice and crusty.
Make sure to use medium-coarse panko bread crumbs. If if's too fine, the crust will be too thin and burn when baked too long.

Ingredients: 18cm tart pan

50 g
1 tablespoon
30 g
50 ml
15 g


1. Put everything into a bowl.
2. Mix well with your hands. (Using a food processor makes things easier.)
3. Gather the batter into a single lump. It might look a little strange because it's got panko inside, but don't worry.
4. Press into a tart pan. Poke some holes in the bottom using a fork because sometimes it rises a bit. I don't think you need to powder the pan. You can remove it with no problem.
5. Bake for 10 to 15 minutes in 200℃ to 220℃ oven. Because the temperature is quite high, keep your eyes on it and make sure it doesn't burn. Be careful - when it turns golden, it immediately turns brown.
6. When done, remove from the pan and set aside to cool.
7. This time, I made blueberry jelly tarts.

Story Behind this Recipe

I thought of using breadcrumbs because I wanted to make a tart crust without using eggs.
I love the combination of honey and butter, so I'm proud to say that this pie crust is really tasty.
I personally filled it with milk jelly, but next time maybe I'll try making a glamorous tart with custard cream.
You could also roll it into small flat balls and bake like cookies instead of pressing into tart pans.