Ingredients
lemon curd, almonds, and sauce
- 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
crusts
- 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
soufflé filling
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- Pinch of coarse kosher salt
- 1/4 cup sugar
- Powdered sugar (optional)
specialty equipment
- 6 41/2x3/4-inch tartlet pans with removable bottom
Description
The Crispy, Cookie-like Crust Is Incredible With The Soft Soufflé Filling.
Bon Appetit Magazine
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