What are other uses for a tart crust that is more like the texture of a biscuit?

I recently made a pine nut tart crust, and the recipe makes enough for three tarts. I didn't follow the recipe exactly, and I ended up with a crust that had the texture of soft American-style biscuits. It doesn't support a slice of tart well at all, so I don't want to use the remaining two for tarts. They are both portioned out in my freezer. I am looking for ideas for alternative uses. Thanks! via /r/Baking https://ift.tt/31z1dUg