Make the crust by placing all the crust ingredients in a food processor and mixing until combined. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Prepare the filling. In a bowl, combine the ricotta, eggs, chopped almonds, rum, and either pastry cream prepared earlier or substitute with 1/4 cup milk. Mix everything well.

Take the dough, set aside 1/4 of it for the lattice strips, and roll out the rest to line a greased baking pan.

Pour in the filling. Use the reserved dough to make 7 strips and arrange them in a diamond lattice pattern on top.

Bake at 350°F (180°C) for 60 minutes.