Satsuma Tart


Recipe courtesy of A Southerly Course cookbook by Martha Foose

Makes 9-inch tart


  • 1 large egg white
  • 1/4 cup granulated sugar
  • 1 1/2 cups ground Brazil nuts


  • 2 satsumas (tangerines or tangelos may be substituted)
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon orange liqueur e.g.Cointreau


  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon orange liqueur e.g. Cointreau

Satsuma 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).

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