Homemade Chocolate Pop Tarts
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5.0
18 reviews
Excellent
Homemade Chocolate Pop Tarts
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Homemade chocolate pop tarts are surprisingly easy to make and taste so much better than store-bought! Rich and chocolatey, they bake for just 15 minutes in the oven before being topped with a glossy chocolate frosting. Recipe includes a how-to video!
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Ingredients
For Chocolate Pastry Crust
- 2 ¼ cups all-purpose flour
- ¼ cup natural cocoa powder
- ¼ cup granulated sugar
- ½ teaspoon table salt
- 1 cup unsalted butter cubed and very cold
- ½ cup sour cream
For Chocolate Filling
- 6 oz semisweet chocolate chips
- 2 Tablespoons salted butter
- 2 Tablespoons heavy cream
- ½ teaspoon vanilla extract
- 3 Tablespoons powdered sugar
Egg Wash
- 1 large egg
- 1 teaspoon water
For Chocolate Glaze
- 1 ½ cups powdered sugar
- 1 Tablespoon natural cocoa powder
- 2 Tablespoons milk
- 1 Tablespoon light corn syrup see note
- ¼ teaspoon vanilla extract
- nonpareils sprinkles, or coarse sanding sugar for decorating, optional
Instructions
For Chocolate Pastry Crust
- Combine flour, cocoa powder, granulated sugar and salt in the basin of a food processor and pulse briefly to combine.
- Scatter cubed butter evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and mixture resembles coarse crumbs. Discernible pieces of butter may remain in the mixture, this is fine!
- Add sour cream and pulse until dough is beginning to cling together. It may still be a bit crumbly but the flour and cocoa should be absorbed and if you press the dough between your thumb and forefinger it should stick together.
- Remove from food processor and transfer to a piece of plastic wrap. Flatten into a disk and chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.
For Filling
- Combine chocolate, butter, and cream in a heatproof bowl and heat in 25-second increments until melted and smooth.
- Stir in vanilla extract and powdered sugar until smooth.
- Set aside, filling should cool (and will thicken some) before being used to fill pastry.
Assembly
- Once pastry dough has chilled, preheat your oven to 400F (205C) and line a baking sheet with parchment paper.
- Prepare egg wash by thoroughly whisking together egg and water.
- Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼” thick and cut into 2.5”x4” (6x10cm) rectangles.
- Place one rectangle on the prepared baking sheet and lightly brush the surface with egg wash.
- Drop a rounded Tablespoon of chocolate filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal and brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent.
- Repeat the steps above until you have formed all of your chocolate pop tarts, then transfer to 400F (205C) oven and bake for 15-17 minutes. Allow to cool on baking sheet before decorating with icing.
Icing
- Combine sugar, cocoa powder, milk, corn syrup, and vanilla extract and whisk until combined. If mixture is too thick, add additional milk as needed until smooth, and if icing becomes too thin, you can always thicken it with a bit more powdered sugar. Look for a consistency where, when you lift the spoon out of the icing, the ribbon of icing that drizzles back into the bowl holds its shape for several seconds before dissolving back in the icing.
- Spoon icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying.
Equipments used:
Notes
- A food processor will make the process of preparation much simpler. If you do not have one, you can instead use a pastry cutter to cut the butter into the flour mixture and then stir in the sour cream by hand. The mixture will be dry so this will require more effort.
- I use natural cocoa powder. Dutch-process cocoa will work here, but keep in mind that the flavor will be more intense this way.
- You may omit the corn syrup if needed. The finished glaze will not be as shiny/glossy and will not dry as firm and you may need a bit more milk.
- Chocolate pop tarts may be stored in an airtight container at room temperature for 2-3 days, or tightly wrapped and frozen for several months.
- The pie dough may be prepped up to 3 days in advance of using. I recommend preparing the filling and glaze just before using.
Nutrition Information
Show Details
Serving
1pop tart
Calories
536kcal
(27%)
Carbohydrates
60g
(20%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
161mg
(7%)
Potassium
203mg
(6%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
790IU
(16%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10pop tarts
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1pop tart | |
| Calories | 536kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 161mg | 7% |
| Potassium | 203mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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