Process the flour and almond meal with the butter until it resembles fine breadcrumbs in a food processor.
Add the yolk and pulse to combine.
Add a little bit of water will the processor is running until the dough comes together in a rough ball.
Turn it our onto a floured board and knead lightly until it just comes together.
Flatten into a disk, wrap in plastic wrap and chill for an hour.
Grease a 23cm flan tin with a removable base.
Roll out the dough to 3mm thickness between two sheets of baking paper. Line the flan tin with the pastry. See recipe notes for tips.
Put in the freezer for 10 minutes. In the meantime preheat the oven to 200C.
Blind bake for 10 minutes them remove paper and weights and bake for another 10 minutes.
Cool. Reduce oven temperature to 180C.
Process the ricotta and sugar in the food processor until smooth. Add the eggs and whizz until mix in well. Add the Amaretto and cornflour and process to mix. Remove the mixture to a bowl and stir in the dark chocolate and glace orange.
Spoon into the prepare pastry shell and smooth the surface. Bake for 15 minutes.
In the meantime prepare the crumble
Place all ingredients into a processor . Process to combine and roughly chop almonds.
Sprinkle crumble onto the tart and return to bake for another 30 minutes. Turn the oven off. Leave oven door ajar and cool the cheesecake for one hour. Remove from the oven.
Cool before chilling for at least 2 hours. Enjoy!
This is a very short pastry and for me, it fell apart as I lined the flan tin. However it was easy to patch up here and there.
Pastry shell can be left in the freezer overnight until ready to bake from frozen the next day. Simply allow a little longer to bake.