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
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 “S” 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.