Vegan Tartlet with Pistachio-Miso Ragout and White Peach Mousse - The Perfect Puree 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. Almon
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Ingredients
- 300 g. AP Flour
- 100 g. Almond flour
- 80 g. Powder sugar
- 180 g. Vegan butter
- 40 g. Cold water
- 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
- 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
- 400 g. Sugar
- 80 g. Water
- 200 g. Toasted pistachios
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