Place the biscotti in the bowl of a food processor.

Process until fine crumbs are formed.

Thoroughly combine the biscotti crumbs with melted butter.

Press the mixture into a 10-inch tart pan, going up the sides if possible.

Bake the tart shell in a preheated 350°F (175°C) oven for 15 minutes.

In a double boiler over simmering water, quickly whisk together egg yolks, sugar, and flour.

Slowly add the hot milk, whisking constantly to avoid curdling.

Continue whisking over the heat until the mixture forms a custard-like consistency.

Add the vanilla and almond extracts to the custard.

Remove the custard from the heat and let it cool to room temperature.

Beat the ricotta cheese until it softens.

Add the softened ricotta to the cooled custard mixture and thoroughly incorporate.

Pour the ricotta custard mixture into the pre-baked tart shell.

Bake the filled tart at 325°F (160°C) for 30 minutes, or until the center is set.

Allow the tart to cool to room temperature.

Garnish with sliced almonds, chocolate chips, chocolate syrup, or fruits of the season.

Chill the tart thoroughly before serving.