LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY SAUCE

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Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce image

The crispy, cookie-like crust is incredible with the soft soufflé filling.

Provided by Selma Brown Morrow

Yield Makes 6

Number Of Ingredients 20

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

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.

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