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

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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.

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.

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.

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