Why Was The Base Of My Salted Chocolate Tart Too Crumbly?

Our answer

Nigella's Salted Chocolate Tart (from SIMPLY NIGELLA) is an easy no-bake tart that has a crust made from crushed chocolate sandwich cookies (such as Oreos or bourbon biscuits). The cookie crumbs are mixed with butter and then pressed into the tart pan. You need to press the crumb base into the tart pan fairly firmly and you may find using the base of a straight-sided glass helps to press the mixture firmly and neatly into the edges of the tart pan.

The butter needs to be very soft to incorporate properly with the cookie crumbs and you should pulse the ingredients in the food processor until you can't see any traces or flecks of butter. If your butter is too firm then you can melt it before you add it to the food processor. It may also help at the end to scrape down the sides of the food processor and give the mixture one extra pulse, just to make sure that everything is evenly combined. If you feel you need to use extra butter then you could increase it by around 15g (1 tablespoon) but we would not increase it by more than 25g (1 1/2 tablespoons) as the crumb base will end up being too greasy.