An almond-flavored tart is topped with pastry cream and a variety of fresh fruits.

Fruits add freshness
to pastry tart

This dish was prepared by Raymond Siu of Pah Ke's Chinese Restaurant on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Note that the first recipe can be made without the lilikoi and raspberry sauces.

Almond Cookie Fruit Tart

1/2 cup butter
1/2 cup sugar
1/2 cup vegetable oil
2 tablespoons almond extract
2 cups flour
1 teaspoon baking soda
Fresh fruits such as sliced strawberries or kiwi, cubed pineapple, blueberries, grapes, etc.
Lychee, mango or lilikoi sorbet
» 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
» Lilikoi Sauce:
1 cup frozen lilikoi concentrate or purŽe, thawed
2 tablespoons sugar
» Raspberry Sauce:
1 cup fresh or frozen raspberries, thawed
2 tablespoons sugar

Preheat oven to 325 degrees.

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 over-mix.

Using an ice cream scoop, drop dough, 2 inches apart, onto parchment-lined baking sheets, making 15 tarts.

Bake 10 to 15 minutes, or until golden brown; cool.

To make pastry cream: 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.

To make lilikoi sauce: Combine lilikoi juice and sugar; blend well. Makes about 1 cup.

To make raspberry sauce: PurŽe raspberries and sugar in a blender. Makes about 1 cup.

To assemble tarts: Top cooled pastry with cooled pastry cream. Layer with fresh fruit. Garnish with lilikoi and raspberry sauces. Serves 15.

Mixed Salad Greens with Mango-Ginger Vinaigrette

8 ounces mixed salad greens, preferably Nalo Greens
Fried won ton strips or finely shredded carrots, optional garnish
Diced fresh mango, optional garnish
» Mango-Ginger Vinaigrette:
2/3 cup fresh ripe mango pulp (about 1 mango)
1/2 tablespoon fresh lime or lemon juice
1/2 tablespoon fresh ginger juice (see note)
2 tablespoons rice vinegar
1 cup canola oil

To make dressing: Place mango pulp, lime juice, ginger juice and vinegar into a blender or a food processor; cover and blend well. Set blender or processor to low, remove feeder cap and slowly add oil in a steady stream. Process or blend until dressing starts to thicken.

To assemble salad: Place salad greens in large bowl. Just before serving, pour about 6 tablespoons dressing over salad; toss gently. Garnish with won ton strips or carrots and mango. Serves 4.

Nutritional information unavailable.

Note: To make ginger juice, grate ginger, and squeeze liquid from pulp.

E-mail to Features Desk


© Honolulu Star-Bulletin -- https://archives.starbulletin.com