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1
In a food processor, pulse together the flour, sugar, and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
Add the egg yolk mixture and pulse just until the dough can be gathered into a ball.
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4
Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight.
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5
Let the dough soften slightly at room temperature before rolling.
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6
On a lightly floured surface, roll the dough into a 13-inch round.
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7
Fit the dough into a 10 1/2-inch tart pan with a removable bottom.
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8
Trim the dough flush with the rim and freeze the tart shell until firm.
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9
Meanwhile, preheat oven to 350 degrees.
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10
Line the shell with foil or parchment, and fill with pie weights, rice or dried beans.
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11
Bake for 20 minutes until set.
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12
Remove the foil and weights and bake an additional 10 to 15 minutes, until lightly golden.
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13
Remove the shell from the oven and immediately brush the hot pastry with the egg white.
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14
When the pastry is almost done baking, assemble the filling.
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15
Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth.
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16
Transfer the tart shell to a preheated 350 degree oven.
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17
Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling.
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18
There might be a bit of filling left over.
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19
Bake the tart for approximately 25 minutes, until the filling is barely set.
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20
Check the tart after 20 minutes and keep checking it every few minutes after that.
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21
It is crucial to not overbake this filling.
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22
Cool to room temperature before serving.
