Vegan Tartlet with Pistachio-Miso Ragout and White Peach Mousse by Pablo Lamon

Executive Chef/Co-Founder, Lamon Culinary Group

The inspired combination of pistachio, miso, and white peach means Chef Pablo’s tart is perfect for summer and impressive in both appearance and flavor. The multiple baking stages for the tart shells ensure they are evenly baked and beautifully colored.

Yield: 8 servings

Equipment

• Stand-up mixer with paddle attachment
• Tartlet molds (4.5-inch)
• Aluminum foil
• Weights (e.g., beans)
• Blender
• Cooling unit

Tartlet Base

• 180 g vegan butter
• 80 g powdered sugar
• 300 g all-purpose flour
• 100 g almond flour
• 40 g cold water

1. In a stand-up mixer with a paddle attachment, whip the vegan butter with powdered sugar to create a cremage.
2. Add in the flours and work the dough until just combined. Add the water at the end if the dough feels too dry.
3. Rest the dough in the refrigerator (or freezer) for 24 hours.
4. Use a 4.5-inch tartlet mold. Form balls of dough weighing 100 g each and line the tartlet molds with them. Freeze for 24 hours.
5. Cover the tartlets with aluminum foil and place weights on them (beans work well).
6. Bake at 350°F (175°C) for 13 minutes.
7. Remove the aluminum foil, increase the temperature to 475°F (245°C), and bake for 6 minutes.
8. Remove the tartlets from the molds and finish cooking at 350°F (175°C) for 7 minutes.
9. Rest the tartlet bases on a cooling rack to avoid the formation of steam on the bottom.

Pistachio-Miso Ragout

• 360 g toasted pistachios, divided
• 135 g brown sugar
• 100 g bourbon
• 670 g water
• 115 g cold faba butter
• 40 g miso

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

White Peach Mousse

• 84 g coconut cream
• 330 g The Perfect Purée® White Peach Purée
• 3 g The Perfect Purée® Red Jalapeño Purée
• 4.5 g The Perfect Purée® Lime Zest
• 20 g water
• 2.5 g agar agar

1. Whisk the coconut cream in a stand-up mixer for 1 minute (do not expect it to gain as much volume as if it were regular heavy cream).
2. Combine the White Peach Purée, Red Jalapeño Purée, Lime Zest and water. Add the agar-agar and whisk well.
3. Bring the mixture to a boil and cook for 30 seconds on low heat to activate the agar-agar.
4. Bring the mixture to room temperature and add the whipped coconut cream in two additions.
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 into the mold until it is 1 inch thick.
7. Cool in a cooling unit for at least 5 hours.

Pistachio Sablé

• 400 g sugar
• 80 g water
• 200 g toasted pistachios

1. Combine the sugar and water and cook on medium heat until it reaches 265°F (130°C).
2. Add in the pistachios, lower the temperature to low, and mix vigorously with a wooden spoon until the syrup crystallizes and the pistachios are covered with sugar.
3. Finish the tartlets with pistachio sablé, edible gold and edible flowers.

(This recipe appeared in the Summer 2024 issue of Pastry Arts Magazine)