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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


  1. Preheat electric oven to 325°F.
  2. In large bowl of electric mixer, cream butter and sugar.
  3. Add oil and almond extract; beat well.
  4. Sift flour with baking soda; add to creamed mixture and blend at low speed until just combined-do not to over-mix.
  5. Using a 2-oz. ice cream scoop, drop dough, 2-inches apart, onto parchment-lined baking sheets.
  6. Bake for 10 to 15 minutes or until golden brown; cool.
  7. Top with Pastry Cream and fresh fruit.
  8. 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
  1. Mix sugar with flour and salt.
  2. Add eggs and milk; cook, stirring constantly, until mixture thickens.
  3. Remove from heat; stir in vanilla and butter.
  4. Cool.

Makes about 2 cups.

Lilikoi Sauce:

  • 1 cup frozen lilikoi concentrate or puree, thawed
  • 2 tablespoons sugar
  1. Combine lilikoi juice and sugar; blend well.

Makes about 1 cup.

Raspberry Sauce:

  • 1 cup fresh or frozen raspberries, thawed
  • 2 tablespoons sugar
  1. Puree raspberries and sugar in a blender.

Makes about 1 cup.


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