Almond pulp tart (or cheesecake) w/whole spelt

I bet you'd get fooled.

Recipe inspired by almonds and Giallo Zafferano
time: 20 min preparation + 30 min inactive + 1 hr baking + 2hrs minimum cooling time

ingredients
for crust

• 250 g (1 2/3 cup) regular flour OR
• 100 g (2/3 cup) regular flour
• 120 g (1 cup) whole spelt flour
• 100 g (1/2 cup) sugar
• 125 g (1 stick) cold butter, diced
• 2 eggs
• 1 teaspoon vanilla extract

for filling

• 600 g (21 oz) ricotta OR
• 600 g (21 oz) almond pulp
• 200 ml (5/6 cup) almond milk
• 225 g (1 1/2 cup) sugar
• 2 eggs
• 1 Tablespoon Amaretto liqueur 
• zest from 1 small lemon (grated)

butter for the form, chocolate pieces for decoration

instructions

1. In a food processor, pulse cold butter with flour(s) about 10 times. Transfer it onto a rolling board. With your hands, quickly combine it with eggs, sugar and vanilla. Wrap it with a plastic wrap and put in the fridge for 30 min. 
2. Meanwhile...In a large food processor, blend all the ingredients for the filling till creamy. Transfer into a pot. Bring to boil over medium heat and cook for 2 minutes. 
3. Turn your oven on 180C/350F (fan forced). Butter and line with parchment paper your baking form. 
4. Roll the chilled dough to fit your baking form and a 1inch(2.5cm) -high boarder around (leave a piece in the fridge for some design on top). Place it in the hot oven for 20-25 min.
5. Take it out, spread the filling on top, arrange some decoration with dough and chocolate pieces. Place it back in the oven for 45 minutes. Remove and let it cool for a couple of hours.

notes

• well, it's like a cheesecake; less creamy than a New York style, but still very pleasant;
• like a cheesecake that has flour or potatoes in the filling;
• not too sweet, with a delicate flavor of Amaretto and lemon zest;
• 2/3 of my pulp I defrosted; 1/3 had fresh from the morning milk;
• I used a 26cm/10inch spring baking form;
• the original recipe did call for ricotta;
• how much money am I saving? I used to throw away all that pulp.