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["In a food processor, pulse the flour, salt, confectioners' sugar, and cinnamon 2 or possibly 3 times.", "Add in the butter and pulse till it resembles coarse crumbs.", "With the machine running, pour the wine in all at once and process 4 to 5 seconds.", "Turn the mix out onto a sheet of plastic wrap, gently pressing it all into one ball.", "Wrap tightly and chill for 30 min.", "Roll the rested dough out between 2 sheets of plastic to 1/4-inch thickness.", "Preheat the oven to 400 degrees.", "Butter the bottom and sides of a 10-inch tart pan and line the pan with the dough.", "Refrigerateit well and bake in the oven 12 min.", "Set aside to cold.", "Reduce heat to 375 degrees.", "In a saucepan over medium heat, bring the cream to a simmer.", "Remove from the flame, add in the chocolate, and stir to heat.", "Let the mix cold for 20 min.", "Using a whisk, beat in the cocoa and Large eggs.", "Add in the aniseeds and 1 Tbsp.", "liqueur, whisking again.", "Pour the mix into the tart shell and bake at 375 degrees for 15 min, just till the chocolate forms a shiny skin and is slightly hard but unset at the center.", "Cold for 15 min, then remove the tart from the pan to cold completely.", "Beat the confectioners' sugar with the lowfat milk and remaining 2 tsp.", "liqueur to a thin and pourable consistency.", "Add in a few drops of lowfat milk, if needed, to keep the glaze from getting too thick.", "Drizzle the cooled tart with the glaze in a zig-zag pattern and allow the glaze to harden.", "Serve with anise liqueur.", "This recipe yields 8 servings.", "Description: ""(Torta Di Cioccolata Amara Con Glasse Di Anice)"""]
