Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce

Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce
Photo by Patricia Heal

Ingredients

  • Powdered sugar (optional)
  • Pinch of coarse kosher salt
  • ¼ teaspoon salt
  • ½ cup pareve margarine (such as nucoa)
  • 1 teaspoon finely grated lemon peel
  • ¼ cup sugar
  • ½ cup sliced almonds
  • + 11 more ingredients
    • ½ cup fresh lemon juice
    • 2 teaspoons cornstarch
    • 6 4 1/2 x 3/4-inch tartlet pans with removable bottom
    • 1 16-ounce bag frozen blackberries, thawed
    • 1 cup plus 3 to 4 tablespoons sugar, divided
    • 2/3 cup (packed) powdered sugar
    • 6 large egg yolks pinch of coarse kosher salt
    • 10 tablespoons Pareve margarine (such as Nucoa)
    • ½ teaspoon cream of tartar
    • 1 1/3 cups all purpose flour
    • 4 large egg whites

Combine 1 cup sugar and cornstarch in medium saucepan; stir until no lumps remain. Gradually whisk in lemon juice, then egg yolks and salt. Add margarine. Cook over medium heat until curd thickens and boils, whisking constantly, 4 to 5 minutes. Transfer to bowl. Press plastic wrap directly onto s...

View full recipe at Epicurious

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