Quality vs Quantity

When it comes to cooking, using fewer ingredients, but the highest quality organic ingredients, make all the difference in flavor and presentation.

When I was younger I always wanted more, but with age, I grew to appreciate the concepts of less is more, quality over quantity and simplicity over multiplicity.

Think about how impactful a brief, but deep conversation can be versus a long surface level chat. And isn’t quality time being truly present with family and friends so much more rewarding than catching up on the run? When it comes to cooking, using fewer ingredients, but the highest quality organic ingredients, make all the difference in flavor and presentation.

If choosing quality means choosing less, it’s an easy choice! Quality things lasts longer, taste better, and pay off over time. Accumulating too much stuff can indeed become “trappings” and you really can’t take it with you!

The key to these fruit tartlets is combining just a few specific, high quality ingredients.

Crust Ingredients

½ C medjool dates, pitted and chopped
½ C dried white mulberries
½ C raw sprouted almonds, finely chopped

Vanilla and Strawberry Cream Ingredients

1 C coconut butter 
2 tsp. vanilla extract
2 Tbs. raw, honey 
¼ C organic strawberries

Topping ingredients

¼ C organic strawberries, sliced 
½ organic peach, sliced

Process

For crusts: 

In a food processor, process the almonds into a fine meal. Remove almond meal and set aside. In the same food processor bowl, process dates and mulberries until they process into a smooth ball in the processor bowl. Set aside dried fruit mixture in a bowl. By hand (with gloves if you prefer) mix the almond meal with date mixture. If it’s too loose add more meal and vs. Line two mini tart pans with removable bottoms, with saran wrap to line the bottom, press crust mixture into tartlet pans. Refrigerate or freeze to set.

For vanilla and strawberry cream:

Soften coconut butter until it’s creamy and smooth by adding very warm water in a bowl and setting the coconut butter in another container that floats in warm water until softened/melted. Add all ingredients except strawberries, in a high-speed blender. After fully creamed, remove half of mixture in half and set aside. Add 1/8 C strawberries to mixture and puree together. Add a few more strawberries but don’t allow the cream to become too thin. Fill crusts with cream. Refrigerate to set about 30 minutes.

Garnish:

Vanilla cream crust with sliced peaches. Garnish strawberry cream crust with sliced strawberries.