Ingredients:
280 g flour 00
100 g vanilla powdered sugar
1 teaspoon baking powder
80 g butter
2 eggs
50 g almond flour (or chopped almonds)
q.b. almonds (whole)
For the filling:
250 g Ricotta of Bufala Campana DOP
250 g currant jam
50 g vanilla powdered sugar
q.b. lemon peel

Preparation:
Prepare the shortcrust pastry sifting the flour in a bowl, add the sugar and butter softened and almond flour or finely chopped almonds and mix everything well trying to get a floury mixture.

Add one egg at a time and knead well making them absorb. Make a smooth and soft dough, wrap it in a sheet of cooking film and leave to stand for 1 hour. When the shortcrust pastry is ready, spread it on the pastry board and line the buttered mould from 22 – 24 cm, trim the edges well and prick the bottom.
Apart from whipping the Ricotta of Bufala DOP with icing sugar and lemon peel, pour inside the tart and spread along the entire surface. Add the currant jam evenly over the ricotta.
Spread the rest of the pastry on the pastry board, create strips to be placed on the surface of the tart.
Bake at 200 , for about 30 – 35 minutes on the low floor of the oven. When ready, remove from the oven and allow to cool completely and add a sprinkling of icing sugar and serve.