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Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce


Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce Recipe

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
Directions:
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