Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce

Ingredients

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

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