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