Vegan Tompouce

Indulge in the classic charm of Dutch pastries with this delightful Vegan Tompouce recipe—a plant-based twist on the iconic treat! Layers of golden, flaky vegan puff pastry are filled with a luscious, silky homemade custard made from soy milk, vegan butter, and vanilla for a rich and creamy texture. Topped with a signature pink icing crafted with powdered sugar and plant-based coloring, these elegant desserts are as visually stunning as they are delicious. Perfect for celebrations, tea times, or a sweet indulgence, this easy-to-follow recipe will satisfy your cravings in just over an hour. Elevate your dessert game with a dairy-free, egg-free version of this beloved pastry that doesn’t compromise on flavor or tradition!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 sheets Vegan puff pastry
• 500 ml Soy milk (unsweetened)
• 100 g Granulated sugar
• 40 g Cornstarch
• 50 g Vegan butter
• 2 tsp Vanilla extract
• 150 g Powdered sugar
• 2 drops Plant-based food coloring (pink)
• 2 tbsp Water

Directions

Step 1

Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.

Step 2

Roll out the vegan puff pastry sheets and trim them into evenly sized rectangles (approximately 10x5 cm). You will need two rectangles per serving.

Step 3

Place the pastry rectangles onto the prepared baking tray, prick them lightly with a fork to prevent excessive puffing, and bake for 12-15 minutes or until golden and crisp. Let them cool completely.

Step 4

To prepare the custard filling, combine the soy milk, granulated sugar, and cornstarch in a saucepan. Whisk the mixture thoroughly to remove lumps.

Step 5

Set the saucepan over medium heat, stirring constantly, until the mixture thickens into a custard consistency (about 5-7 minutes).

Step 6

Remove the saucepan from the heat and stir in the vegan butter and vanilla extract until fully incorporated. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the fridge for at least 30 minutes.

Step 7

While the custard is chilling, prepare the pink icing. In a small bowl, mix the powdered sugar, plant-based pink food coloring, and water until smooth and spreadable.

Step 8

Once the puff pastry and custard are ready, begin assembling the tompouce. Spread a generous layer of the chilled custard onto half of the pastry rectangles.

Step 9

Top each custard-filled rectangle with another rectangle of puff pastry to create a sandwich.

Step 10

Spread the pink icing over the top layer of each pastry sandwich using a spatula. Let the icing set for about 10 minutes.

Step 11

Serve the Vegan Tompouce immediately or store them in the fridge for up to 24 hours. Enjoy!

Nutrition Facts

Serving size	(1085.3g)

Amount per serving	% Daily Value*
Calories	2776.4

Total Fat 118.6g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1402.0mg	0%
Total Carbohydrate 406.2g	0%
Dietary Fiber 7.1g	0%
Total Sugars 252.3g
Protein 26.5g	0%

Vitamin D 253.6IU	0%
Calcium 659.3mg	0%
Iron 8.0mg	0%
Potassium 836.3mg	0%

*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.

Source of Calories

Fat: 38.1%

Protein: 3.8%

Carbs: 58.1%