Ingredients:

• For the dough: 200 g of flour, 110 g of sugar, 80 g of butter at room temperature, one egg, one egg yolk, a pinch of salt.
• For the cream: 250 g of ricotta, 200 g of amaretti cookies, 50 g of sugar, one egg yolk.

Preparation:

Mix flour and sugar and place them in a fountain shape, put the butter pieces, the egg, the yolk, and a pinch of salt in the center. Work quickly. Wrap the dough in plastic wrap and let it rest in the fridge for an hour. In a bowl, crumble the amaretti cookies, add the ricotta, sugar, and yolk, and mix until a compact cream forms. Roll out the dough with a rolling pin and place it in a previously buttered and floured baking pan. Pour the cream on top. Fold the tart edges to prevent the mixture from leaking during cooking. Bake in a preheated oven at 180°C for 30 minutes.