Satsuma Tart Recipe

Name: Satsuma Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg white, 1/4 cup granulated sugar, 1 1/2 cups ground Brazil nuts, 2 satsumas or tangerines, and more.

Yes, Satsuma Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Satsuma Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions