Lemon Soufflé Tartlets with Sugared Almonds and Blackberry Sauce

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
• 1/4 cup sugar
• Powdered sugar (optional)
• Special equipment: 6 4 1/2 x 3/4-inch tartlet pans with removable bottom