Satsuma Cloud Tart

Ingredients

• 1 tablespoon butter melted
• 6 tablespoons butter chilled cut into small pieces
• 3 large egg whites 
• 3 large egg yolk 
• 0.3 cup flour all-purpose
• 1.5 cups flour all-purpose
• 5 tablespoons water 
• 2 tablespoons juice of lemon 
• 6 tablespoons orange juice 
• 2 tablespoons orange zest grated
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 1.5 tablespoons sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• plastic wrap
• aluminum foil
• measuring cup
• tart form

Directions

1. To prepare crust, weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife.
2. Combine 75 ounces flour, 1 1/2 tablespoons sugar, and salt in a food processor; process until blended.
3. Add 6 tablespoons butter, and pulse until the mixture resembles coarse meal. With processor on, slowly pour 5 tablespoons ice water through food chute; process until dough forms a ball. Shape dough into a 6-inch circle. Wrap in plastic wrap; chill 30 minutes.
4. Preheat oven to 40
5. Roll dough out to a 10-inch circle on a lightly floured surface.
6. Place dough into a 9-inch 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.
7. Bake at 400 for 10 minutes or until edge is lightly browned.
8. Remove pie weights and foil; reduce oven temperature to 37
9. Bake an additional 15 minutes or until crust is golden. Cool 10 minutes.
10. To prepare filling, combine 1/2 cup sugar and egg yolks in a large bowl; beat with a mixer at medium-high speed 3 minutes or until thick. Weigh or lightly spoon 1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife.
11. Add flour, satsuma orange rind, and the next 3 ingredients (through melted butter); stir just until combined.
12. Pour mixture into cooled crust.
13. Bake at 375 for 20 minutes or until filling is set.
14. Remove from oven; cool completely. Reduce oven temperature to 32
15. To prepare meringue, beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in vanilla.
16. Spread meringue evenly over filling, sealing to edge of crust.
17. Bake at 325 for 25 minutes; cool 1 hour on a wire rack.