Red Queen's 'Off With Their Heads!' Tartlets
These individual, rich chocolate tartlets feature a dramatic crimson fruit topping, reminiscent of the Red Queen's signature color and her infamous command. The crisp pastry shell encases a luxurious ganache, crowned with shiny, ruby-red berries, creating a dessert that is both visually stunning and intensely satisfying.
Directions
- 1
For the pastry: In a large bowl, whisk together flour, sugar, and salt. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 2
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- 3
Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to 1/8-inch thickness. Cut out circles using a 3.5-inch round cutter.
- 4
Press each dough circle into individual 2-inch tartlet pans. Prick the bottoms with a fork. Bake for 12-15 minutes, or until lightly golden. Let cool completely on a wire rack.
- 5
For the chocolate ganache: Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream until simmering, then pour over the chocolate.
- 6
Let stand for 5 minutes, then whisk gently until smooth. Stir in the room temperature butter and vanilla extract until fully incorporated and glossy.
- 7
Fill the cooled tartlet shells with the chocolate ganache, spreading it evenly. Refrigerate for at least 1 hour, or until the ganache is set.
- 8
For the topping: Gently arrange fresh raspberries and quartered strawberries decoratively on top of the set chocolate ganache in each tartlet.
- 9
In a small saucepan, gently warm the red currant jelly until it becomes liquid. Using a pastry brush, lightly brush the warmed jelly over the fruit to create a glossy finish.
- 10
Serve chilled. These dramatic tartlets are best enjoyed within a day of preparation.