Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce

Name: Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce
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 41/2x3/4-inch tartlet pans with removable bottom

Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce was pinched from <a href="http://www.bonappetit.com/recipes/2010/12/lemon_souffle_tartlets_with_sugared_almonds_and_blackberry_sauce" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

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1 cup plus 3 to 4 tablespoons sugar, divided

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2 teaspoons cornstarch

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1/2 cup fresh lemon juice

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6 large egg yolks

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Pinch of coarse kosher salt

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1/2 cup (1 stick) pareve margarine (such as Nucoa), diced

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1/2 cup sliced almonds

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1/2 tablespoon water

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1 16-ounce bag frozen blackberries, thawed

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1 1/3 cups all purpose flour

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2/3 cup (packed) powdered sugar

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1 teaspoon finely grated lemon peel

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1/4 teaspoon salt

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10 tablespoons (1 1/4 sticks) chilled pareve margarine (such as Nucoa), diced

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4 large egg whites

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1/2 teaspoon cream of tartar

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Pinch of coarse kosher salt

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1/4 cup sugar

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Powdered sugar (optional)

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6 41/2x3/4-inch tartlet pans with removable bottom

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