Recipe courtesy of A Southerly Course cookbook by Martha Foose
Makes 9-inch tart
Click image to enlarge
In a small bowl, whip the egg white until it forms soft peaks. Whisk in the granulated sugar anad whip until stilff. Fold in the ground brazil nuts.
Spoon into a greased 9-inch tart pan and smooth with a spatula up the sides and over the bottom of the pan. Bake the crust for 6 minutes or until light brown.
Remove from oven and let cool completely on wire rack or stove top.
Grate the zest from the satsumas, reserve 2 tablespoons zest. Juice the satsumas, you need 1/2 cup of juice. Whisk together the egg yolks, granulated sugar, lemon juice and satsuma juice in a bowl.
Strain into a heavy stainless steel bowl or the top part of double boiler set over but not touching simmering water. Whisk the mixture constantly until thick, about 4 minutes. Stir in the 2 tablespoons zest, the butter and the liqueur.
Cover and chill for at least 3 hours or up to 2 days.
Topping and assembly
In a bowl whip the cream adding the confectioners' sugar and orange liqueur. Spoon the cooled filling ino the cooled crust and top with whipped cream.
Chill for 1 hour before serving.
Garnish with citrus zest (optional).