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1
Preheat oven to 350u00b0F.
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2
Butter individual tart pans.
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3
Carefully rinse blackberries and pat dry. (Set aside the 12 berries for garnish).
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4
Puree the half pint of berries in a food processor or blender until smooth, then strain the puree through a fine mesh strainer; discard seeds.
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5
Stir 1 tbsp sugar into puree, set aside.
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6
In a large bowl, stir together flour, cake flour and salt and set aside.
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7
In a medium bowl, beat egg yolks with 2 1/2 tbsp sugar until thick and lemon-coloured.
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8
Stir in lemon zest and vanilla.
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9
In another bowl, beat 3 egg whites along with cream of tartar to soft peaks.
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10
Gradually beat in 3 tbsp sugar until stiff peaks form.
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11
Quickly fold beaten egg whites into egg yolk mixture.
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12
Fold in flour mixture until just combined.
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13
Quickly fold in melted butter.
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14
Divide mixture evenly among tart pans; gently smooth tops.
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15
Place tart pans on baking sheet.
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16
Bake about 15 minutes until cakes are lightly browned and set in centre.
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17
Cool on wire rack, then remove from pans.
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18
In small saucepan, combine 1/4 cup water and remaining 3/4 cup sugar.
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19
Cook over medium heat until syrup reaches 238 F on a candy thermometer.
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20
Remove from heat.
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21
Beat remaining three egg whites to form soft peaks, 30 seconds to 1 minute.
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22
With the mixer running at medium speed, add syrup in a slow stream.
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23
Continure beating until meringue is cool and stiff peaks form, about 3 to 5 minutes.
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24
Place cakes on a baking sheet.
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25
Divide meringue evenly among cakes and spread over the top (or the meringue also can be spooned into a pastry bag with a large round tip and piped over the cakes).
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26
Place cakes under the broiler until edges are golden brown, 1 to 2 minutes.
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27
To serve the cakes, garnish each with a couple of blackberries and drizzle a little blackberry puree around each cake.
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28
Serve immediately.
