Las migas de galleta mejoran una masa de tarta congelada comprada en la tienda
Una base de tarta congelada gana humedad y sabor si se unta con mantequilla derretida y se cubre con migas de galleta.
The debate about whether pie crust should be homemade or bought frozen has been ongoing for some time. If time isn't an issue, the general consensus is that homemade crusts are better: they're flakier, have a richer buttery flavor, and are more delicious.
Store-bought frozen pastry bases can dry out and lose their flaky texture because they generally don't contain real butter. For those times when spending over an hour kneading isn't practical, there's a simple trick: brush the base with melted butter and cover it with cookie crumbs.
A food processor produces fine, sandy crumbs, though a plastic bag and a rolling pin for a few minutes will also do the trick. The crumbs can be added in two ways. Food blogger Claire Wells explained to AllRecipes: “My favorite way to repurpose store-bought pastry is to brush it with melted butter and sprinkle it with crushed cookies.” She added: “Gently press the crumbs onto the surface of the pastry by placing a layer of parchment paper on top and running your hand over it a couple of times to make sure it adheres.”
The other option is to scatter the crumbs on a floured surface before rolling out the dough. Whichever method you choose, it's a way to use up leftover cookies and give the cake a more homemade touch.
Sweet cookies, like chocolate wafers or Oreos, pair well with chocolate and nut tarts, while gingerbread cookies add a touch of spice. For savory tarts, cheese or rosemary-flavored crackers provide flavor without being overpowering. Salty crackers, such as Ritz crackers or graham crackers, contrast nicely with the sweetness of a creamy cheesecake or lime tart.
