Directions

• Let’s start preparing the filling.
• Crush the amaretti biscuits with a blender and set aside.
• In a large bowl pour ricotta, icing sugar, yogurt and coffee in order to get a fluid cream.
• Add the crushed amaretti biscuits and mix everything until the cream reaches the right consistency.
• Set aside in the fridge while preparing the shortcrust.
• In a large bowl, combine sugar, a pinch of salt, oil, the vanilla essence, the whole egg and the yolk.
• Stir with a fork, then gradually add the flour and baking powder until a dough begins to form.
• Move to a work surface and add the remaining flour until the dough is elastic and no longer sticks to your hands.
• Roll out on a sheet of baking paper to a thickness of about 4-5 mm. 
• Roll out the shortcrust pastry into a 26 cm tart mould and pierce it with a fork.
• Fill the shortcrust pastry shell with the creamy mix.
• Roll out the remaining shortcrust pastry and make some strips to place on the tart.
• Bake in a preheated oven to 180°C for about 45 minutes until golden brown.
• Once cooled to room temperature, take it out of the mould.
• Serve it as it is or with a little sprinkle of icing sugar.