Vegan Tartlet with Pistachio-Miso Ragout and White Peach Mousse by Pablo Lamon | Pastry Arts
Chef Pablo Lamon’s vegan tartlet combines pistachio-miso ragout, white peach mousse, and pistachio sablé for a stunning summer dessert.
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Cooking tools:
- Stand mixer
- Tartlet mold
- Blender
- Cake ring
- Kitchen scale
- Cooling unit
- Cooling rack
- Weights
- Aluminum foil
- Oven
- Refrigerator
- Freezer
- Saucepan
- Whisk
- Wooden spoon
- Stove
Ingredients
- 180 g vegan butter
- 80 g powdered sugar
- 300 g all-purpose flour
- 100 g almond flour
- 40 g cold water
- 360 g toasted pistachios, divided
- 135 g brown sugar
- 100 g bourbon
- 670 g water
- 115 g cold faba butter
- 40 g miso
- 84 g coconut cream
- 330 g The Perfect Purée® White Peach Purée
- 3 g The Perfect Purée® Red Jalapeño Purée
- 4 1/2 g The Perfect Purée® Lime Zest
- 20 g water
- 2 1/2 g agar agar
- 400 g sugar
- 80 g water
- 200 g toasted pistachios
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