Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce
Elegant lemon soufflé tartlets served with crispy sugared almonds and a fresh blackberry sauce. These individual desserts feature a buttery crust filled with light and airy lemon soufflé, creating the perfect balance of tart and sweet flavors.
Ingredients
- •1 cup sugar
- •2 teaspoons cornstarch
- •½ cup fresh lemon juice
- •6 large egg yolks
- •1 pinch coarse kosher salt
- •½ cup pareve margarine
- •½ cup sliced almonds
- •½ tablespoon water
- •16 ounce frozen blackberries
- •1⅓ cups all purpose flour
- •⅔ cup powdered sugar
- •1 teaspoon lemon peel
- •¼ teaspoon salt
- •10 tablespoons pareve margarine
- •4 large egg whites
- •½ teaspoon cream of tartar
- •1 pinch coarse kosher salt
- •¼ cup sugar
- •powdered sugar
- •6 piece tartlet pans
Cooking Instructions
- 1.
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 surface. Chill until firm, at least 8 hours and up to 1 day.
480 min
- 2.
Preheat oven to 350°F. Scatter almonds on rimmed baking sheet. Sprinkle with 1/2 tablespoon water, then 1 tablespoon sugar; toss to coat. Bake almonds until golden and crisp, 5 to 6 minutes. Cool on baking sheet.
6 min
- 3.
Puree blackberries in blender. Press enough blackberry puree through strainer into bowl to measure 1 1/3 to 1 1/2 cups sauce; sweeten with 2 to 3 tablespoons sugar. DO AHEAD: curd, almonds, and sauce can be made 3 days ahead. Keep curd chilled. Cover and chill sauce. Store almonds airtight at room temperature.
15 min
- 4.
Preheat oven to 350°F. Combine flour, sugar, lemon peel, and salt in processor; blend 5 seconds. Add margarine and blend until moist clumps form. Gather dough into ball. Divide into 6 equal pieces. Press dough onto bottom and up sides of 4 1/2 x 3/4-inch tartlet pans with removable bottom; arrange pans on rimmed baking sheet.
15 min
- 5.
Bake crusts until golden, about 25 minutes (crusts may crack a bit). Cool on sheet. DO AHEAD: can be made 3 days ahead. Cover and place crusts in pans in freezer.
25 min
- 6.
Place 1 cup lemon curd in medium bowl. Using electric mixer, beat egg whites, cream of tartar, and pinch of coarse salt in another medium bowl until soft peaks form. Gradually add 1/4 cup sugar, beating until whites are stiff but not dry. Fold whites into lemon curd in 3 additions. Divide soufflé filling among crusts, mounding in center. Freeze until firm, at least 4 hours. DO AHEAD: can be made 3 days ahead. Cover and keep frozen.
240 min
- 7.
Preheat oven to 375°F. Push bottoms of pans up, releasing tartlets from pan sides. Arrange tartlets, still on pan bottoms, on rimmed baking sheet. Scatter 1 tablespoon sugared almonds over each tartlet. Bake tartlets until filling is puffed, golden brown, and no longer soft in center, about 20 minutes.
20 min
- 8.
Transfer tartlets to plates. Dust with powdered sugar, if desired. Drizzle some sauce around. Pass remaining sauce.
5 min
