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.
Mix well with your hands. (Using a food processor makes things easier.)
Gather the batter into a single lump. It might look a little strange because it's got panko inside, but don't worry.
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.
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.
When done, remove from the pan and set aside to cool.
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.
I used medium-coarse bread crumbs. Because the only sugar I had was light brown, the tart crust might look slightly colored. You could also use caster sugar. It takes a while to bake, but once it becomes golden, it burns quite fast. That's why you need to keep your eyes on it. No one will believe that it's made with breadcrumbs.