Best Lemon Soufflé Tartlets Recipes

LEMON SOUFFLé TARTLETS

Steps:

• For crust:
• Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
• For filling:
• Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
• Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
• Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.

LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY SAUCE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Transfer tartlets to plates. Dust with powdered sugar, if desired. Drizzle some sauce around. Pass remaining sauce.