Orange Brazil Nut Tart - eggs

Method

• Preheat the oven to 350 degrees.
• Line a 10 inch round cake pan with parchment paper, butter and flour.
• In a mixing bowl, whip together the egg yolks and sugar until pale yellow.
• Add the orange zest and vanilla, whip until light and fluffy and set aside.
• In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside.
• Reserve the remaining nuts for the garnish.
• In another bowl, beat the egg whites until foamy.
• Sprinkle in the salt and continue beating until soft peaks form.
• Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined.
• Pour into the prepared pan.
• Bake 25 to 30 minutes, or until lightly browned.
• Set on a rack to cool, about 10 minutes.
• Run a knife along the edge to loosen and invert onto a platter.
• Remove the parchment let cool completely.
• Meanwhile, preheat the oven to 300 degrees.
• Place cake on a baking sheet lined with parchment paper.
• Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections.
• Remove the seeds.
• Arrange the sections over the cake.
• Pour the juice through a strainer and drizzle over the cake.
• In mixing bowl, whisk the egg whites until foamy.
• Gradually add the sugar, whisking until stiff peaks form, about 10 minutes.
• Gently fold in the reserved 1 cup of ground Brazil nuts.
• Spread the meringue evenly over the cake and bake 1/2 hour.
• Cool on a rack and serve.