Cannolo (ricotta) tart

2. Set the oven at 400 degrees. Have on hand a 9-inch tart pan with removable base.

3. Measure out 1 1/2 cups of the drained ricotta. In a medium bowl, combine the ricotta with 2/3 cup confectioners' sugar. Taste the mixture for sweetness and add the remaining confectioners' sugar, if you like. Set a fine-meshed strainer over a bowl. Work the ricotta mixture through the strainer. Stir in the lemon rind. Cover and refrigerate.

4. In a food processor, combine the flour, granulated sugar, salt, and cinnamon. Pulse just until combined. Add the butter and pulse the mixture until it form s a coarse oatmeal texture. Add the egg and pulse a few more times. Sprinkle the wine onto the mixture and pulse just until it forms a dough.

5. On a lightly floured counter, roll the dough to a 12-inch round. Gently lift the dough onto the rolling pin and ease it into the tart pan. Press the dough in the pan, cut off the excess dough, and prick the bottom well with a fork. Line the bottom with foil and fill with dried beans.

6. Bake the dough for 10 minutes. Reduce the oven temperature to 375 degrees. Lift off the foil and beans. Continue baking for 15 minutes or until the pastry is golden. Set aside to cool.

7. Fill the pastry with the ricotta mixture. Top with chocolate chips or candied orange, if you like. Sprinkle with confectioners' sugar.

Jill Santopietro