Dairy-Free Tompouce (Custard Slice)

Ingredients

• 1 package Vegan puff pastry
• 2 cups Coconut milk (full-fat)
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1 teaspoon Vanilla extract
• few drops Pink food coloring
• 1 cup Powdered sugar
• 2 tablespoons Water

Instructions

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2Unfold the vegan puff pastry and cut into 12 equal rectangles. Place on the prepared baking sheet.
3. 3Bake for 20-25 minutes, or until golden brown and puffed up. Let cool completely.
4. 4To make the pastry cream: In a saucepan, whisk together coconut milk, sugar, and cornstarch until smooth.
5. 5Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla extract.
6. 6Let the pastry cream cool completely, stirring occasionally to prevent a skin from forming.
7. 7To make the pink icing: In a bowl, whisk together powdered sugar and water until smooth. Add pink food coloring to your desired shade.
8. 8Assemble the tompouce: Cut each puff pastry rectangle in half horizontally. Spread a generous layer of pastry cream on the bottom half, top with the other half of puff pastry, and spread the pink icing on top.
9. 9Refrigerate for at least 30 minutes before serving.

Substitutions

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