Vegan Tartlet with Pistachio-Miso Ragout and White Peach Mousse 6 tartlets Pablo Lamon, Executive Chef/Co-Founder of Lamon Culinary Group and Brand Ambassador for The Perfect Purée of Napa Valley

Components:

• Tartlet base
• Pistachio-miso ragout
• Peach mousse
• Pistachio sable (to garnish)

Tartlet Base

Ingredients for Tartlet Base:

• 300 g. AP Flour
• 100 g. Almond flour
• 80 g. Powder sugar
• 180 g. Vegan butter
• 40 g. Cold water

Method for Tartlet Base:

1. In a stand-up mixer with paddle attachment, whip butter with powder sugar to create a cremage.
2. Add in flours and work the dough until just combined. Add water at the end if dough feels too dry.
3. Rest dough in refrigerator (or freezer) for 24 hours.
4. Use a 4.5” tartlet mold. Form balls of dough of 100 g. and line tartlet molds with them. Freeze for 24 hours.
5. Cover the tartlet with aluminum foil and place weight on it (beans work well).
6. Bake at 350°F for 13 minutes.
7. Remove the aluminum foil, increase temperature to 475°F and bake for 6 minutes.
8. Remove the tartlet from the mold and finish cooking at 350°F for 7 minutes.
9. Rest the tartlet base in a resting rack to avoid the formation of steam on the bottom of it.

Pistachio-Miso Ragout

Ingredients for Pistachio-Miso Ragout:

• 135 g. Brown sugar
• 360 g. Pistachio, toasted
• 115 g. Faba butter (cold)
• 100 g. Bourbon
• 670 g. Water
• 40 g. Miso
• 175 g. Pistachio butter

Method for Pistachio-Miso Ragout:

1. In a blender process 240 g. of pistachios until a paste is formed (pistachio butter).
2. Weight 175 g. of that paste and set aside.
3. Make a caramel with brown sugar.
4. Roughly chop the remaining amount of pistachios (120 g.) and add them to the caramel, mix well.
5. Deglaze with bourbon and cook until almost dry.
6. Add water 3 times as it evaporates, once a thick and creamy consistency, add the pistachio butter.
7. Turn the heat to low and mix until the pistachio butter has fully integrated into the preparation.
8. Cool down the pistachio to room temperature, incorporate the miso, and fill the tartlets with it. Let cool for 6 hours.

Peach Mousse

Ingredients for Peach Mousse:

• 330 g. The Perfect Purée of Napa Valley White Peach Puree
• 3 g. The Perfect Purée of Napa Valley Red Jalapeño Puree
• 84 g. Coconut cream
• 5 g. The Perfect Purée of Napa Valley Lime Zest
• 5 g. Agar-agar
• 20 g. Water

Method for Peach Mousse:

1. Whisk coconut cream in a stand-up mixer for 1 minute (don’t expect for it to gain much volume as if it was regular heavy cream).
2. Combine White Peach, Red Jalapeno, Lime Zest and water. Add the agar-agar and whisk well.
3. Bring the purees to a boil and cook for 30 seconds in low heat to activate the agar-agar.
4. Take purees to room temperature and add the whipped coconut cream in 2 times.
5. Place a 3-inch ring mold in the middle of the tartlet and apply pressure to penetrate the pistachio ragout, just enough so the mousse won’t drip out of the ring mold to the sides.
6. Pour the mousse in the mold until it is 1 inch thick.
7. Cool down in a cooling unit for at least 5 hours.

Pistachios Sablé

Ingredients for Pistachios Sablé:

• 400 g. Sugar
• 80 g. Water
• 200 g. Toasted pistachios

Method for Pistachios Sablé:

1. Combine the sugar and water and cook on medium heat until a temperature of 265°F.
2. Add in the pistachios, lower the temperature to low and mix vigorously with a wooden spoon until the syrup crystalizes and pistachios are covered with sugar.

To garnish:

3. Finish tartlet with pistachios sable, edible gold, and edible flowers.