Preheat the oven to 180 degrees Celsius.
Place the almond meal, tapioca flour, finely grated gruyere and salt in a large mixing bowl and stir to combine.
Pour the melted butter into the mixture and use a spoon or your hands to agitate and combine. It should have the appearance of wet sand.
Add the eggs and use a spoon to combine the mixture. It should come into a smooth-ish ball of dough. If it looks dry, add a splash of milk. If it’s too sticky to handle, put it in the fridge to firm up for 10-15 minutes. Make sure you weighed the flours for the best results.
When you’re ready, press the dough into a 24cm fluted tart tin. You don’t want it to be too thick so remove any excess dough and bake it into cheese biscuits. Poke plenty of fork holes in the base and place into the oven for 20-25 minutes, or until it is nicely browned.
Once the tart base is ready, brush it with a bit of the whisked egg you'll use for the ricotta. This ensures that the crust base doesn't become soggy - it forms a barrier between the wet ricotta and the crust.