Satsuma Cloud Tart

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • CRUST:

  • 1 1/2

    cups flour

  • 1 1/2

    TBS sugar

  • 1/8

    tsp salt

  • 6

    TBS butter, cut into small pieces

  • 5

    TBS ice water

  • FILLING:

  • 1/2

    cup sugar

  • 3

    large egg yolks

  • 1/4

    cup flour

  • 3

    TBS Satsuma orange rind

  • 6

    TBS Satsuma orange juice

  • 2

    TBS lemon juice

  • 1

    TBS butter, melted

  • MERINGUE:

  • 3

    large egg whites

  • 1/2

    cup sugar

  • 1/2

    tsp vanilla extract

Directions

CRUST: 1. Combine flour, sugar, and salt in a food processor; process until blended. Add 6 TBS butter and pulse until the mixture resembles coarse meal. With processor on, slowly pour 5 TBS ice water through food chute and process until dough forms a ball. Shape dough into a 6" circle. Wrap in plastic wrap; chill 30 minutes. 2. Preheat oven to 400F. 3. Roll dough out to a 10" circle on a lightly floured surface. Place dough into a 9" round removable bottom tart pan. Fold edges under; press dough against sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400F for 10 minutes or until edge is lightly browned. Remove pie weights and foil; reduce oven temperature to 375F. Bake an additional 15 minutes or until crust is golden. Cool 10 minutes. FILLING: 1. Combine 1/2 cup sugar and egg yolks; beat at medium-high speed 3 minutes or until thick. Add flour, Satsuma orange rind, and the next 3 ingredients (through melted butter); stir until just combined. Pour mixture into cooled crust. Bake at 375F for 20 minutes or until filling is set. Remove from oven; cool completely. Reduce oven temperature to 375F. MERINGUE: 1. Using clean, dry beaters, eat egg whites with a mixer at high speed until soft peaks form. Gradually add 1/2 cup sugar, 1 TBS at a time, beating until stiff peaks form. Gently fold in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325F for 25 minutes. Cool 1 hour on a wire rack before serving. Makes 8 servings. Each serving = 8 Weight Watchers points.

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