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1
In a food processor, pulse the flour, salt, confectioners' sugar, and cinnamon 2 or 3 times.
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2
Add the butter and pulse until it resembles coarse crumbs.
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3
With the machine running, pour the wine in all at once and process 4 to 5 seconds.
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4
Turn the mixture out onto a sheet of plastic wrap, gently pressing it all into one ball.
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5
Wrap tightly and refrigerate for 30 minutes.
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6
Roll the rested dough out between 2 sheets of plastic to 1/4-inch thickness.
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7
Preheat the oven to 400 degrees F.
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8
Butter the bottom and sides of a 10-inch tart pan and line the pan with the dough.
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9
Chill it well and bake in the oven 12 minutes.
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10
Set aside to cool.
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11
Reduce heat to 375 degrees F.
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12
In a saucepan over medium heat, bring the cream to a simmer.
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13
Remove from the flame, add the chocolate, and stir to melt.
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14
Let the mixture cool for 20 minutes.
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15
Using a whisk, beat in the cocoa and eggs.
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16
Add the aniseeds and 1 tablespoon liqueur, whisking again.
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17
Pour the mixture into the tart shell and bake at 375 degrees F for 15 minutes, just until the chocolate forms a shiny skin and is slightly firm but unset at the center.
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18
Cool for 15 minutes, then remove the tart from the pan to cool completely.
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19
Beat the confectioners' sugar with the milk and remaining 2 teaspoons liqueur to a thin and pourable consistency.
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20
Add a few drops of milk, if needed, to keep the glaze from getting too thick.
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21
Drizzle the cooled tart with the glaze in a zig-zag pattern and allow the glaze to harden.
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22
Serve with anise liqueur.
