Make the shortcrust pastry and leave to rest in the refrigerator for at least 40 minutes.
I used 400g flour, 120g sugar 1 whole egg and 3 egg yolks, 250g butter, the rind of 1 organic lemon and 1 teaspoon of baking powder. While the shortcrust pastry is in the refrigerator, make the creamy mixture. Whip the cream together with the sugar until stiff, and then gently fold in the ricotta and the chopped amarenas, with a few spoonfuls of amarena syrup.
Put the creamy mixture in the refrigerator. When the shortcrust pastry is ready, roll it out on a worktop or onto a sheet of baking paper and cut out 10cm circles using a cookie cutter. Bake the circles in a pre-heated oven at 180°C for 15 minutes (it should be pale rather than golden).
When the pastry circles have completely cooled, put some aluminum foil around the edges and fill up the space with the creamy mixture. Cover with another pastry circle. Place the desserts in the freezer for about an hour so the creamy mixture can set. Finely chop the pistachios and melt the chocolate using a bain-marie.
When the desserts are ready, remove them from the freezer, and cut them in half to make 2 half-moon shapes. Then dip each half-moon shape in chocolate and then cover with chopped pistachios. Put them back in the freezer. The desserts should be taken out of the freezer about 20 minutes.
Recipe by lolinab