Preheat oven to 350 degrees. Place an ungreased 9 1/2-inch fluted tart pan with a removable bottom on a baking sheet for stability.
Toss cookies into food processor along with sugar and butter. Whirl to blend. Transfer the crumbs to the tart pan.
Using your fingers, pinch and press the crumbs up the side and evenly on the bottom of the pan to make a compact layer. Use a metal measuring cup with straight sides and a flat base for this task.
Bake the crust until it smells nutty and fragrant, about 10 minutes. Set the baked crust on a rack and let cool. Crust can be made up to a day ahead of filling and stored, covered, at room temperature.
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|Serving Size: 1 Serving (1066g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1579 (33%)|
|Amt Per Serving||% DV|
|Total Fat 175.5g||234 %|
|Saturated Fat 58.5g||292 %|
|Monounsaturated Fat 84g|
|Polyunsanturated Fat 22.8g|
|Cholesterol 94.3mg||29 %|
|Sodium 4831.6mg||167 %|
|Potassium 2063.5mg||54 %|
|Total Carbohydrate 773.1g||227 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 751.5g|
|Protein 49.2g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4815
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