Cut the shortening into the flour until it resembles coarse crumbs

Fold in the sugar and cinnamon

Gradually add the wine, 1 tbsp at a time, stirring with a fork between additions.

Stir in the "egg" replacer.

If the dough is too dry to form a ball, add 1-2 more tbsp of wine (or as needed) until a ragged dough is formed.

Form the dough into a ball and chill for 1-2 hours.

Roll out the dough very thin, about 1/8"

Cut out the dough the appropriate size for your tart pan. I used the 1.5-2" round cutter for the mini muffin tin.

Dock each round all over with a fork and press into the muffin tin.

Bake at 350'F for 12-18 mins (this will depend on how thin you rolled out your dough).

Bake until golden and quite dry and crisp.

Remove to a rack and let cool completely.

Roll out the dough very thin, about the thickness of a dime. I have even used a pasta roller to achieve this.

Cut out 5" ovals (can use a cardboard cutout as a stencil).

Loosely wrap each oval piece of dough around the metal cannoli tube

Seal the edges where they overlap with a dab of non-dairy milk.

Deep fry in 2" of oil at 400"f.

Remove when golden brown all over (about 2 mins).

Drain on paper towels and let cool briefly before removing the metal tube/forms.

Let cool completely before filling.

In a medium bowl beat together the vegan ricotta, the vanilla, and the powdered sugar.

Fold in the chocolate.

Chill in the fridge (it will thicken as it chills).

Pipe or spoon the ricotta mixture into the shells.

For the fried tubes, simply fill to the centre from each end.

Fill right before serving.