- 375 g ready puff pastry
- For the custard
- 65 g cornflour
- ½ cup water
- 1½ cup Ayrshire full-cream milk
- 1 cup double cream
- 100 g sugar
- 6 egg yolks
- a touch of pink food colouring
To make the custard:
Combine the cornflour and water to form a smooth paste. In a deep saucepan, heat the milk, cream and sugar until warm, but not boiling.
Whisk together the cornflour paste and egg yolks. Pour the milky mixture into the paste then return to the heat.
Using a wooden spoon, stir until thick and cooked through. Add the vanilla. Remove from the heat and cool.
To serve: Spread 1 sheet of the pastry with the custard. Top with the second sheet of pastry. Refrigerate for 2 to 3 hours, until set.
Add a little warm water to the icing-sugar glaze if too thick. Drizzle over the custard-filled pastry sheets and divide into 12 slices.
Cook's note: Tom-pouce, or 'tompoes' as it's know in Holland, is a traditional Dutch custard slice encased in puff pastry.