Pipe straight lines, left to right across the tart about 1/2 inch apart.

Continue to the bottom.

Turn the tart 90 degrees.  The lines will be vertical.

Pipe across the tart, left to right,  1/2 inch apart to the bottom.

First and second set of lines.

Turn 90 degrees again after the second set of lines and pipe to the bottom again.

Close up of finished baskeweave.

Finish the edge.

Finished tart.

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Sift the cocoa and powdered sugar together in a bowl.

Add the crumbs, mixing well

Add the butter and toss with a fork until the crumbs are completely coated.

Spray the bottom of the quiche pan and spread 2/3 of the crumbs (200 grams or 7 ounces) evenly over the bottom of the pan.

Distribute evenly against the sides of the pan.

Press them firmly against sides

and the remainder (160 grams or 5 2/3 ounces) on the bottom.

Finished crust.

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See 9″ Chocolate Graham Cracker Crumb Crust.

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