Lemon Soufflé Tartlets With Sugared Almonds And Bla

Name: Lemon Soufflé Tartlets With Sugared Almonds And Blackberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 3 to 4 tablespoons sugar, divided; 2 teaspoons cornstarch; 1/2 cup fresh lemon juice; 6 large egg yolks; Pinch of coarse kosher salt; 1/2 cup (1 stick) pareve margarine (such as Nucoa), diced; 1/2 cup sliced almonds; 1/2 tablespoon water; 1 16-ounce bag frozen blackberries, thawed; 1 1/3 cups all purpose flour; 2/3 cup (packed) powdered sugar; 1 teaspoon finely grated lemon peel; 1/4 teaspoon salt; 10 tablespoons (1 1/4 sticks) chilled pareve margarine (such as nucoa), diced; 4 large egg whites; 1/2 teaspoon cream of tartar; Pinch of coarse kosher salt; 1/4 cup sugar; Powdered sugar (optional); 6 4 1/2 x 3/4-inch tartlet pans with removable bottom

Servings: persons

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

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.
2
Preheat oven to 350u00b0F. 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.
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:
4
Preheat oven to 350u00b0F. 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.
5
Bake crusts until golden, about 25 minutes (crusts may crack a bit). Cool on sheet. DO AHEAD:
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 souffle filling among crusts, mounding in center. Freeze until firm, at least 4 hours. DO AHEAD: <me>can be made 3 days ahead. Cover and keep frozen.</me>
7
Preheat oven to 375u00b0F. 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.
8
Transfer tartlets to plates. Dust with powdered sugar, if desired. Drizzle some sauce around. Pass remaining sauce.

947

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup plus 3 to 4 tablespoons sugar, divided, 2 teaspoons cornstarch, 1/2 cup fresh lemon juice, 6 large egg yolks, and more.

Yes, Lemon Soufflé Tartlets With Sugared Almonds And Blackberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Soufflé Tartlets With Sugared Almonds And Blackberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions