Ricotta Almond Tart With A Biscotti Crust

This tart reminds me of a Good Humor Toasted Almond Bar....my favorite!!

Tart shell:
1  8 ounce package almond biscotti (about 10 pieces) or enough to make 2 cups when crumbed
8 Tbl butter, melted

Place the biscotti in the bowl of a food processor and process until fine crumbs are formed. Thoroughly combine the crumbs with the butter and press into a 10 inch tart or quiche pan.
Bake the shell in a 350F oven for 15 minutes.  Set aside.

Filling:
1 cup whole milk, heated to almost boiling
3 egg yolks
1/2 cup sugar
1/4 cup flour
1/2 tsp almond extract
1 tsp vanilla extract
3/4 cups ricotta cheese
sliced almonds, chocolate chips, chocolate sauce, or fresh fruit for garnish

In a double boiler over simmering water quickly whisk the egg yolks, sugar and flour together.
Slowly add the hot milk, whisking constantly.
Whisk over the heat until the mixture forms a custard like consistency.  Add the vanilla and almond extracts.  remove from heat and let cool to room temperature.
Beat the ricotta until it softens and then add to the custard mixture and thoroughly incorporate.
Pour the mixture into the tart shell and bake at 325F for 30 minutes or until the center is set.
Cool to room temperature and garnish.
Chill thoroughly before serving.