Dairy-Free Tompouce (Dutch Pastry)

Ingredients

• 2 sheets Puff Pastry
• 2 cups Plant-Based Milk
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1 tsp Vanilla Extract
• 1 package Pink Fondant

Instructions

1. 1Preheat your oven to 400°F (200°C). Unroll the 2 sheets of puff pastry onto a clean surface, then cut each sheet into 6 rectangles, approximately 3x4 inches each, for a total of 12 rectangles.
2. 2Line a large baking sheet with parchment paper and arrange the 12 puff pastry rectangles on it, leaving some space between them. Bake for 20-25 minutes in the preheated oven, until they are golden brown and visibly puffed up.
3. 3Carefully remove the baking sheet from the oven and transfer the baked puff pastry rectangles to a wire rack to cool completely.
4. 4In a medium saucepan, whisk together the 2 cups of plant-based milk, 1/2 cup of sugar, and 1/4 cup of cornstarch until the mixture is smooth and lump-free.
5. 5Place the saucepan over medium heat and cook, stirring constantly with a whisk, for 5-7 minutes until the mixture thickens significantly and coats the back of a spoon. Remove the saucepan from the heat and stir in the 1 teaspoon of vanilla extract.
6. 6Transfer the thickened mixture to a clean bowl and cover its surface directly with plastic wrap to prevent a skin from forming. Let it cool completely at room temperature, then refrigerate for at least 30 minutes until it is firm and cold.
7. 7Once both the puff pastry rectangles and the thickened mixture are completely cool, place 6 of the puff pastry rectangles on a serving platter or cutting board. Spread a thick, even layer of the cooled thickened mixture onto each of these 6 bottom pastry rectangles, then top each with one of the remaining 6 puff pastry rectangles.
8. 8Unroll the 1 package of pink fondant and carefully spread it evenly over the top of each assembled tompouce, ensuring it covers the entire top surface. Allow the fondant to set for at least 15 minutes until firm to the touch before slicing and serving.

Substitutions

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