Satsuma Tart

• 1 large egg white
• 1/4 cup granulated sugar
• 1 1/2 cups ground Brazil nuts
• 2 satsumas or tangerines
• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 4 tablespoons (1/2 stick) unsalted butter, cut into bits
• 1 tablespoon orange liqueur, such as Cointreau
• 1 cup heavy cream
• 2 tablespoons confectioners sugar
• 1 teaspoon orange liqueur, such as Cointreau

1. Heat the oven to 375F.
2. In a small bowl, whip the egg white until it forms soft peaks.
3. Whisk in the granulated sugar and whip until stiff.
4. Fold in the nuts.
5. Spoon into a greased 9-inch tart pan and smooth with a spatula up the sides and over the bottom of the pan.
6. Bake the crust for 6 minutes or until light brown.
7. Remove the crust from the oven and let cool completely on a wire rack.
8. Grate the zest from the satsumas; reserve 2 tablespoons zest.
9. Juice the satsumas; you need 1/2 cup juice.
10. Whisk together the egg yolks, granulated sugar, lemon juice, and satsuma juice in a bowl.
11. Strain into a heavy stainless-steel bowl or the top part of a double boiler set over, but not touching, simmering water.
12. Whisk the mixture constantly until thick, about 4 minutes.
13. Stir in the 2 tablespoons zest, the butter, and the liqueur.
14. Cover and chill for at least 3 hours or up to 2 days.
15. In a bowl, whip the cream until it holds soft peaks.
16. Beat in the confectioners sugar and orange liqueur.
17. To assemble the tart, spoon the cooled filling into the cooled crust and top with the whipped cream.
18. Chill for 1 hour before serving.
19. If you cant find satsumas, substitute your favorite tangerine or the modern tangelo.
20. Garnish with extra grated citrus zest, if desired.

egg white, granulated sugar, ground brazil, tangerines, egg yolks, sugar, lemon juice, unsalted butter, orange liqueur, heavy cream, confectioners sugar, orange liqueur

Taken from www.epicurious.com/recipes/food/views/satsuma-tart-378044 (may not work)