Dairy-Free Tompouce
Indulge in the classic Dutch treat with a plant-based twist—this Dairy-Free Tompouce recipe is as delightful as it is dairy-free! Flaky, golden puff pastry sandwiches a silky, creamy, oat milk-based custard that’s lightly sweetened with maple syrup and a hint of vanilla. An optional pinch of turmeric adds a natural golden hue to the filling, while a smooth, pastel-pink icing tops it all off for a signature touch of elegance. Perfectly balanced in taste and texture, this recipe is surprisingly easy to prepare and ideal for anyone seeking a lactose-free dessert option. With just 25 minutes of prep time, it’s a show-stopping treat for special occasions, afternoon tea, or simply satisfying your sweet tooth. Serve this irresistible dairy-free pastry chilled for an authentic slice of indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
Roll out the dairy-free puff pastry sheet, if needed, and cut it into two equal rectangles. Place them on the prepared baking sheet.
Step 3
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.
Step 4
In a medium saucepan, combine the oat milk, cornstarch, maple syrup, vanilla extract, and turmeric powder (if using). Whisk until smooth.
Step 5
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.
Step 6
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.
Step 7
Place the second rectangle of pastry on top of the custard layer, pressing down gently to sandwich the layers.
Step 8
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.
Step 9
Spread the icing evenly over the top layer of pastry. Allow it to set for 10-15 minutes at room temperature.
Step 10
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
| Serving size | (810.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1720.4 |
| Total Fat 26.6g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 413.6mg | 0% |
| Total Carbohydrate 368.2g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 284.1g | |
| Protein 8.1g | 0% |
| Vitamin D 181.6IU | 0% |
| Calcium 638.5mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 661.7mg | 0% |
Source of Calories