Prepare the crumbled shortcrust pastry. Pour the flour, sugar and baking powder into a bowl and mix. Make a hollow in the centre and add the softened butter and slightly beaten egg. Quickly knead the ingredients to obtain a crumbly mixture. This can also be done using a mixer or Thermomix Bimby appliance.
Grease a 22cm springform baking tin with butter and dust with flour. Place 2/3 of the shortcrust crumbles on the bottom and flatten using the hands.
Prepare the filling. Use a whisk to mix the ricotta, icing sugar and rhum. Add Cremadelizia Fichi Caramellati Babbi, cutting the figs into pieces. Cover with the remaining shortcrust pastry, crumbling it with the fingers. Allow the filling to appear here and there.
Bake in an oven preheated to 180°C for about 30 minutes or until it turns golden brown.