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Nov 16, 2010 03:24 PM

Cooking question...

I know this is a total oxymoron, but does anyone have any good substitutions for heavy cream?! I would like to make the chocolate pretzel tart from the new Kosher By Design book, but since I want to make it for Shabbos, I need it to be Pareve..

Obviously the rest of the recipe is easy to 'pareve-ise' but for the heavy cream..

I found the recipe printed online at Chicago Jewish News, so I am reposting it below.

Chocolate Tart in Pretzel Crust


Makes 10-12 servings


6 chocolate sandwich cookies, such as Oreos

2 cups mini pretzel twists (measure the pretzels by stacking them in a 1-cup measuring cup, using slight pressure from your palm to fill the cup)

6 tablespoons butter, melted

Chocolate Filling:

1 (4-ounce) good-quality semisweet chocolate bars, such as Ghirardelli

1 (4-ounce) good-quality milk chocolate bar, such as Ghirardelli

1 cup heavy cream

Whipped cream and additional mini pretzel twists, optional, for garnish

To prepare the Crust: Preheat oven to 350 F. Place the cookies and pretzels into the bowl of a food processor fitted with a metal ā€œSā€ blade. Pulse until almost fine; some small pretzel pieces should remain. Pour into mixing bowl. Add the melted butter. Stir to moisten the crumbs. Press into a 9-inch glass pie plate or a 9-inch tart pan with removable bottom. Use the bottom of a measuring cup or your palm to work mixture into an even layer on the bottom and up the sides of the pan. Place the pan on a cookie sheet for easy transfer to and from the oven. Bake for 15 minutes. Set aside to cool.

To prepare the Chocolate Filling: Place the chocolate bars on your cutting board. Using a sharp knife, finely chop the chocolate. Heat the cream in a medium pot until it is simmering. Add the chocolate, including any small shards from the cutting board. Turn off the heat. Stir until smooth and chocolaty throughout. Pour into the prepared crust and chill for at least 2 hours. Slice and serve plain or garnished with whipped cream and additional pretzels.

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  1. MimicCreme! (What, queenscook and I haven't raved enough about the stuff?) I find that the regular, unsweetened version isn't as rich as real heavy cream, but I have yet to try the newer, whippable 'Healthy Top' version, which sounds like it could be better suited to this recipe. You can get it on Amazon, where it's eligible for free shipping in a $25 order.

    1 Reply
    1. The my most favorite dessert company cookbook has a recipe for pareve Ganache. I've never tried it myself, but I think the author spent a lot of time coming up with the recipe.

      8 Replies
        1. re: DeisCane

          Almond milk lacks the body of cream (hence the "milk" designation) and while it can probably be reduced I have no idea what it would do to the flavor. Mimiccreme is a blend of almond/cashew but it has a thicker consistency suitable for direct substitution for cream. And they even have a whippable version.

          1. re: ferret

            You can also use cashew cream. This is something vegan's use as cheese/cream. Its basically raw cashew blended for a few minutes with water. It becomes creamy and frothy and has a very rich taste. I have used it in indian curry's and its great but I have not used it in desserts. But I think it would probably work out well. Tal Ronen has a recipe for it in his vegan cookbook. But its basically what I stated above.

            1. re: ferret

              Though it is not as thick as cream, I have found almond milk to be thicker than regular milk. Since it is available at many supermarkets while Mimiccreme is only available online (right?), I thought it was worth bringing up.

              1. re: DeisCane

                No, I've bought MimicCreme in Fairway, which is oddly enough not on their online list of stores that carry the product:

                1. re: DeisCane

                  In the NY/NJ area it's available at Wegman's and Whole Foods.

                  1. re: ferret

                    Thanks. I'll keep an eye out for it next trip to WF.

                  2. re: DeisCane

                    If anyone is looking for MimicCreme in Southern California, it is available at Mother's Market, and I think I saw it in Whole Foods in San Diego.

            2. What about Rich's Whip? I understand that it's full of transfat and is totally artificial, but I think it would work well in this dessert.

              6 Replies
              1. re: absmiller

                For many, myself included, that's the deal-breaker. The Mimiccreme is pretty much recognizable ingredients and no transfats.

                1. re: absmiller

                  I've never had luck making a ganache with Rich Whip. This recipe is essentially a ganache in a cookie crust. I've never seen the My Most Favorite cookbook, but I will second vallevin in suggesting to look up that recipe rather than trying to substitute ingredients on the fly.

                  GilaB, have you tried making a ganache with MimicCreme? If you have, can you share the results/recipe?

                  1. re: avitrek

                    Nope. I was thinking earlier today how little I've baked in the last year, which happens to be the time in which I've been experimenting with MimicCreme. The only time I've used it in a dessert was to make a Dutch apple pie, where you make an ordinary apple pie with a big circular vent hole in the top, then pour in a bunch of cream for the last fifteen minutes of baking. While it was good, it was not as amazingly wonderful as when made with real heavy cream. I've thought about trying a ganache with it, but between my husband's dieting and my own lack of interest in baking right now, I haven't yet attempted it.

                    Mostly, I've used it in situations for which I have less of a basis for comparison - cream sauce on chicken, creamed vegetables (something I've never made dairy because I'd only serve something that indulgent on Shabbos), bolognese sauce, cream sauces, etc.

                    1. re: avitrek

                      I actually have had success using Rich's Whip, many years ago, for a very rich, ganache-y type chocolate tart, but now I'd try it with Mimiccreme, of course (I was surprised and pleased that GilaB mentioned me in her original response to the OP!). I don't recall what the recipe was, though.

                        1. re: ferret

                          Thanks all! I won't use Rich's Whip cause the ingredients scare me, but mimiccreme (which i totally forgot about!) seems worth a shot... I'll let you all know how it comes out.