Sweet Tortilla Gratin
This Sweet Tortilla Gratin is a cozy, low-effort dessert that’s basically a baked vanilla “quark-style” filling wrapped in soft tortillas. The tofu and vegan sour cream blend into a creamy, custardy center, and the vanilla pudding powder helps it set perfectly. Finished with an extra layer of vegan sour cream on top, it bakes up tangy-sweet and super sliceable once chilled.
Filling Instructions
- Preheat the oven to 180°C. Lightly grease a baking dish (or line with parchment paper if you prefer easier lifting).
- Blend the tofu, vegan sour cream, vanilla pudding powder, sugar, and vanilla sugar until completely smooth and creamy.
- Let the filling sit for 3–5 minutes so it thickens slightly.
Assembly and Baking Instructions
- Spread a few spoonfuls of filling onto each tortilla, roll it up, and place seam-side down in the baking dish.
- Repeat with all tortillas, arranging them snugly in the dish.
- Pour any remaining filling over the top and smooth it out.
- Spread the additional vegan sour cream evenly over the top as the final layer.
- Bake for 35–40 minutes, until set and lightly golden on top (it should jiggle slightly in the center but not look wet).
- Cool for 20 minutes on the counter, then chill for at least 2 hours for the cleanest slices.
- Slice and serve.
Notes
- Chilling is key — it sets up like a custardy cheesecake and slices much cleaner once cold.
- If your tortillas crack while rolling, warm them briefly (microwave 10–15 seconds) to make them flexible.
- The sour cream top layer adds a nice tang; if you want it sweeter, stir 1–2 tbsp sugar into that topping before spreading.
- Top with fruit, jam, or a dusting of powdered sugar if you want it extra dessert-like.
- Store covered in the fridge for up to 5–7 days.
Equipment Needed
- Oven
- Blender
- Mixing Bowl
- Rubber Spatula
- Kitchen Scale
- Baking Dish
- Parchment Paper
- Spatula
- Wire Rack
- Knife
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