For one 9-inch tart pan: 1 cup Almond Meal (Pecan meal can be substituted.) 1/4 cup powdered sugar (this may contain cornstarch!) 2 tablespoons chilled butter or margarine 1 1/2 tablespoons of cream or non-dairy cream
In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart pan.
Note:: to pre-bake, prick the crust, then bake it at 375 degrees for 10 to 15 minutes until firm. Cool before filling.
