For the tart crust: In a food processor, pulse the pistachios until finely ground. In the bowl of a stand mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 2 minutes. Add the ground pistachios, almond extract, and salt and beat until combined. Add the flour and beat at low speed until just incorporated. The dough will be a bit crumbly.

Scrape the dough into a 9-inch tart pan. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes.

Preheat the oven to 300F Prick the dough all over with a fork. If you are using pie weights, place them in the pie with parchment and foil. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.

Bring heavy whipping cream to a simmer, just before a boil. Don't boil it thought! Pour the cream over the chocolate and let melt for 3-4 minutes.

Gently stir the milk and chocoalte together until it is combined. Let it come to room temperatur. It will seem runny at first. Don't panic. It will thicken as it cools.

Drain your ricotta cheese with a cheese cloth lined strainer over a bowl. Let it sit for a few hours or overnight if possible.

Combine all the ingredients - except the chocolate chips - into the bowl of a stand mixer fitted with the whisk attachment. Whisk until smooth and creamy. Fold in the chocolate chips and chill until you are ready to assemble.

Once the tart shell and ganache are at room temperature, it's time to assemble. Pour in the ganche and smooth down with an offset spatchula (or the back of a spoon). Chill in the fridge for 10 minutes. Pour in the cannoli filling and chill until ready to serve. Sprinkle extra chocolate chips, pistachios, or powdered sugar to decorate.