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Almond Cookie Fruit Tart with Fresh Fruits and Sorbet

Demonstrated by: Raymond Siu of Pah Ke’s Chinese Restaurant.
2004 Narcissus Festival - October 17, 2004.



Almond Cookie Fruit Tart with Fresh Fruits and Sorbet

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 tablespoons almond extract
  • 2 cups flour
  • 1 teaspoon baking soda

Pastry Cream

  • Fresh fruits such as sliced strawberries, sliced kiwi, cubed pineapple, blueberries, grapes, etc.
  • Lilikoi Sauce for garnish (optional)
  • Raspberry Sauce for garnish (optional)
  • Lychee, mango, or lilikoi sorbet


Preheat electric oven to 325°F. In large bowl of electric mixer, cream butter and sugar. Add oil and almond extract; beat well. Sift flour with baking soda; add to creamed mixture and blend at low speed until just combined-do not to over-mix. Using a 2-oz. ice cream scoop, drop dough, 2-inches apart, onto parchment-lined baking sheets. Bake for 10 to 15 minutes or until golden brown; cool. Top with Pastry Cream and fresh fruit. Garnish with Lilikoi Sauce and raspberry sauce; serve with sorbet. Makes about 15 tarts.

Pastry Cream:
1/2 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 eggs, beaten
1 1/2 cups milk
3/4 teaspoon vanilla
3 tablespoons butter

Mix sugar with flour and salt. Add eggs and milk; cook, stirring constantly, until mixture thickens.& Remove from heat; stir in vanilla and butter.& Cool. Makes about 2 cups.

Lilikoi Sauce:
1 cup frozen lilikoi concentrate or puree, thawed
2 tablespoons sugar

Combine lilikoi juice and sugar; blend well.  Makes about 1 cup. 

Raspberry Sauce:
1 cup fresh or frozen raspberries, thawed
2 tablespoons sugar

Puree raspberries and sugar in a blender. Makes about 1 cup.


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