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Satsuma Cloud Tart


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Rate this recipe 4.3/5 (10 Votes)
Satsuma Cloud Tart 1 Picture


  • 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
  • 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
  • 3 large egg whites
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract


Servings 8
Adapted from


Step 1


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.


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.


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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