Pour the crumbs in to a 20 cm (8 inch) loose
bottom flan tin or lined springform cake tin and press until the crumbs evenly cover the base and 2 cm up the side of the tin to create an edge.
Not exact matches
I loved how this dessert came out when I used individual tart pans with removable
bottoms, but it also works using an 8 - inch
flan tin or springform pan.
Lightly grease the
bottom of your
flan tin with a wipe of coconut oil.