Preparation

• Pulse the gluten-free Graham crackers in a food processor until finely ground, or place them in a resealable plastic bag and crush them with a rolling pin.
  
• Combine the crumbs and melted lactose-free vegan butter in a bowl until evenly moistened.
  
• Transfer the crumb mixture to a tart or tartlet pan, then press it down evenly with the back of a spoon or a flat-bottomed glass.
  
• Press the mixture from the center outward so the crust is compact and even.
  
• Use the same method to press the crumbs into a metal pastry ring or a springform pan.
  
• Press the crumbs up the sides of the pan as well, using the back of a spoon or a glass.
  
• Take your time pressing the crumbs firmly up the sides so the crust has an even height and thickness.