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



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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