Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce

Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce
Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce is a dairy free hor d'oeuvre. This recipe serves 6. One portion of this dish contains roughly 12g of protein, 30g of fat, and a total of 530 calories. Head to the store and pick up all purpose flour, egg yolks, pareve margarine, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 9 hours.

Instructions

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.
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Lemon JuiceLemon Juice
Corn StarchCorn Starch
Egg YolkEgg Yolk
SugarSugar
SaltSalt
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Sauce PanSauce Pan
WhiskWhisk
2
Add margarine. Cook over medium heat until curd thickens and boils, whisking constantly, 4 to 5 minutes.
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MargarineMargarine
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WhiskWhisk
3
Transfer to bowl. Press plastic wrap directly onto surface. Chill until firm, at least 8 hours and up to 1 day.
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WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
4
Preheat oven to 350°F. Scatter almonds on rimmed baking sheet.
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AlmondsAlmonds
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Baking SheetBaking Sheet
OvenOven
5
Sprinkle with 1/2 tablespoon water, then 1 tablespoon sugar; toss to coat.
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SugarSugar
WaterWater
6
Bake almonds until golden and crisp, 5 to 6 minutes. Cool on baking sheet.
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AlmondsAlmonds
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Baking SheetBaking Sheet
OvenOven
7
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.
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BlackberriesBlackberries
AlmondsAlmonds
SauceSauce
SugarSugar
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SieveSieve
BlenderBlender
BowlBowl
1
Preheat oven to 350°F.
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OvenOven
2
Combine flour, sugar, lemon peel, and salt in processor; blend 5 seconds.
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Lemon PeelLemon Peel
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
3
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.
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MargarineMargarine
DoughDough
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Baking SheetBaking Sheet
4
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.
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OvenOven
5
For soufflé filling;
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 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.
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Cream Of TartarCream Of Tartar
Coarse SaltCoarse Salt
Egg WhitesEgg Whites
Lemon CurdLemon Curd
SugarSugar
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Hand MixerHand Mixer
BowlBowl
7
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.
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Candied AlmondsCandied Almonds
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Baking SheetBaking Sheet
OvenOven
Frying PanFrying Pan
8
Bake tartlets until filling is puffed, golden brown, and no longer soft in center, about 20 minutes.
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OvenOven
9
Transfer tartlets to plates. Dust with powdered sugar, if desired.
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Powdered SugarPowdered Sugar
10
Drizzle some sauce around. Pass remaining sauce.
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SauceSauce
DifficultyExpert
Ready In9 hrs
Servings6
Health Score14
Dish TypesSide Dish
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