Biscuits 150 g, digestive (graham crackers)
Amaretti biscuits 50 g
Butter 4 tbsp, melted
Gelatine 4 sheets (6 g)
White chocolate 200 g, chopped plus 3 tbsp coarsely grated
Milk 6 tbsp
Ricotta 500 g
Creme fraiche 300 ml
Eggs 2, separated
Sugar 50 g, caster (superfine)
Almonds 1 tbsp, toasted, flaked
Put both the biscuits into a food processor and using the pulse button, process until they are in coarse crumbs.
Put into a bowl.
Add the butter and stir well.
Press the mixture into the base of a 20cm round loose-bottomed cake tin.
Soak the gelatine in a bowl of cold water for 5 minutes.
Put the white chocolate and milk into a bowl over a pan of hot, but not boiling water.
Heat gently until melted and then stir together.
Remove the gelatine from the bowl and squeeze out any excess water.
Add to the chocolate and stir until dissolved.
Beat together the ricotta, creme fraiche, sugar and egg yolks.
In a separate bowl whisk the egg whites to soft peaks.
Stir the ricotta and chocolate mixtures together and then fold in the egg whites.
Pour into the cake tin.
Chill for 8 hours.
Run a knife around the edge of the tin and carefully remove the tart.
Scatter over the grated chocolate and the toasted flaked almonds.