Dairy-Free Tompouce
Delight your taste buds with this irresistible Dairy-Free Tompouce recipe, a plant-based twist on the classic Dutch pastry. Featuring flaky dairy-free puff pastry and a luscious oat milk custard infused with maple syrup and vanilla, this indulgent treat is completely free of dairy while maintaining the creamy texture you love. A vibrant pink icing tops the pastry for a charming finish, with turmeric providing a natural golden hue to the custard (if desired). Perfect for impressing guests or enjoying as a sweet indulgence, these dairy-free tompouces are surprisingly easy to make and ideal for anyone following a vegan or lactose-free diet. With only 25 minutes of prep and a straightforward assembly process, this recipe transforms traditional baking into a modern, allergy-friendly dessert masterpiece.
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Recipe Information
Ingredients
- 1 sheet Dairy-free puff pastry
- 400 ml Oat milk (or any dairy-free milk of choice)
- 40 grams Cornstarch
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 pinch Turmeric powder (optional, for color)
- 250 grams Powdered sugar
- 2 tablespoons Dairy-free milk (for icing)
- 2 drops Pink food coloring (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the dairy-free puff pastry sheet, if needed, and cut it into two equal rectangles. Place them on the prepared baking sheet.
Using a fork, prick holes all over the pastry to prevent it from puffing too much. Bake for 15-20 minutes, or until golden brown and crispy. Let the pastry cool completely.
In a medium saucepan, combine the oat milk, cornstarch, maple syrup, vanilla extract, and turmeric powder (if using). Whisk until smooth.
Heat the mixture over medium heat, whisking continuously, until it thickens to a custard-like consistency. This should take 5-7 minutes. Remove from heat, transfer the custard to a bowl, and let it cool to room temperature. Once cool, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 1 hour.
Once the pastry and custard are ready, trim the edges of the pastry rectangles for neatness. Spread the chilled custard evenly over one rectangle of pastry.
Place the second rectangle of pastry on top of the custard layer, pressing down gently to sandwich the layers.
In a small bowl, mix the powdered sugar with the dairy-free milk until smooth. Add pink food coloring, if desired, and stir to combine.
Spread the icing evenly over the top layer of pastry. Allow it to set for 10-15 minutes at room temperature.
Using a sharp knife, carefully slice the tompouce into six equal portions. Serve immediately or store in the refrigerator in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 368.2 g | 134% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 284.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 638 mg | 49% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
