Watch the Kosher episode of The Missing Ingredient as you cook!

For those of you that are gluten-free kosher and are not having this dessert with meat, I highly recommend using regular organic unsalted butter instead of the Vegan butter. Both are good, but in this case regular butter is better!



Tart shell:

– 1 cup of gluten-free organic Quinoa flour

– ½ cup of gluten-free Quinoa flakes

– 1/3 cup of organic cane sugar

– ½ teaspoon of Xanthan gum

– 1 egg yolk

– ½ cup of Vegan butter or regular organic unsalted butter, cold

– ¼ teaspoon of salt

 Fruit filling:

– 6 oz’s of organic raspberries or blackberries

– 2 ½ tablespoons of organic cane sugar or honey

Pre-heat oven at 400 degrees


1- Place your choice of berries, and sugar or honey, in a small saucepan. Mash with potato masher, and then stir.

2- Place on a medium to low flame for about 15 minutes or until it resembles a loose jam consistency. Stir occasionally.

3- Remove from heat and let the filling get to room temperature. Then place it in the refrigerator for about an hour.

Tart Crust:

1- In a food processor combine organic Quinoa flour, organic Quinoa flakes, sugar, cold butter, xanthan gum and salt. Then press the dough button on your processor and mix for about 3 minutes.

2- Add the egg yolk and pulse for about 3 minutes.

3- Knead the dough with your hands and mold it into a disk shape.

4- Place the disk of dough on a small plate, cover with plastic wrap and place in the refrigerator for one hour.

5- Dust a piece of wax or parchment paper with gluten-free Quinoa flour.

6- Take the dough from the refrigerator and warm by kneading it with your hands for a few seconds then rolling it on the dusted wax or parchment paper.

7- Tear off pieces of the dough creating large golf ball size pieces (should make 6 balls).

8- With your hands take each ball and flatten it, then pinch around the edges to make the rim of the tart.

9- Place each tart crust shell on a large cookie sheet lined with parchment paper and bake for 10-12 minutes.

10 – Remove cookie sheet from oven. Using a spatula, slide the tarts directly on to the cookie sheet while removing the parchment paper. Do this slowly as they will break if you move to fast. (See episode for how to remove parchment)

10- Place tarts back in oven for another 5 -8 minutes or until they are lightly brown.

11- Remove from oven and let sit on cookie sheet until they are cool enough to touch.

12-Remove the tarts from the cookie sheet, and place on a cooling rack for 20 minutes.

13- Fill each tart with the fruit filling and refrigerate for at least 4 hours or over night

14- Remove tarts from refrigerator a ½ hour before serving.


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