This time we're making Chocolate Fudge Pop Tarts! They have a flaky and buttery chocolate crust, a fudge filling, and the most delicious chocolate frosting and chocolate sprinkles on top, just like the real thing!
These Chocolate Fudge Pop Tarts are so fun to make and trust me, they taste so much better than the original. Their crust is so much flakier. The fudge filling is rich and decadent and the chocolate frosting has the perfect crunch.
A FEW NOTES BEFORE WE GET STARTED
Chilled Butter:
It's very important that your butter is cold and is not pulled out of the fridge until you are ready to use it. Cold butter helps ensure your pop tart crust will be flaky and delicious.
If at any point your butter becomes too warm while you are working it into the flour or while you are rolling out and cutting the dough, pop the dough into the fridge or even the freezer to chill slightly before continuing.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º. Whisk together the flour, cocoa powder, sugar, and salt in a large bowl. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour mixture and stir together until it begins to form into a dough. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
While the dough chills, place the chopped chocolate in a heat safe bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly. Roll the dough out onto a lightly floured surface until it is about ⅛" thick. Using a ruler and a pastry roller or pizza cutter, cut the dough to 9" x 12".
On the 12" side, cut it into thirds so that each column measures about 4" wide. Turn the rectangle 90 degrees to the 9" side and cut it in half so that there are now six rectangles each measuring 4.5" x 4.”
Place the six rectangles on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes. Whisk together the egg and water to make the egg wash. Transfer the fudge filling to a pastry bag.
Gently pipe the fudge filing into the center of three of the rectangles, making sure to divide it evenly and keep it as close to the centers as possible.
Brush the edges of those rectangles with a little bit of egg wash. Brush one side of the remaining three rectangles with egg wash and place the egg wash side down over the fudge filling, pressing down around it gently to seal in the filling. Wipe up any filling that leaks out.
Place the cookie sheet back into the fridge to let the pop tarts chill slightly. Use a fork and gently press down around the edges of each pop tart to crimp them and fully seal each side. You can gently trim any excess or uneven edges.
Poke holes in the top of each pop tart with a toothpick or fork. Bake the pop tarts for 35-37 minutes. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Sift powdered sugar, cocoa powder, and meringue powder into a large bowl. Add milk and vanilla mix together until combined.
Transfer the frosting to a piping bag and carefully pipe the frosting onto each pop tart without getting to close to the edge. Use an offset spatula to smooth it out. Top with chocolate sprinkles. Enjoy!
These Chocolate Fudge Pop Tarts have a flaky and buttery chocolate crust, a fudge filling, and the most delicious chocolate frosting and chocolate sprinkles on top, just like the real thing!
Author:Marisa Guerra
Prep Time:55 minutes
Cook Time:35 minutes
Total Time:1 hour and 30 minutes
Yield:3 servings
Category:Breakfast
Ingredients
Chocolate Dough
120 grams (1 cup) flour
21 grams (¼ cup) unsweetened cocoa powder, sifted
1 tbsp sugar
¼ tsp salt
4 oz (½ cup) unsalted butter, cubed and chilled
84 grams (¼ cup, 2 tbsp) ice water
Fudge Filling
4 oz bittersweet chocolate, finely chopped
56 grams (¼ cup) heavy whipping cream
Egg Wash
1 egg
2 tsp water
Chocolate Frosting
170 grams (1 ½ cups) powdered sugar
10 grams (2 tbsp) unsweetened cocoa powder
1 tbsp meringue powder
2 ½ tbsp milk
1 tsp vanilla
Chocolate sprinkles, for topping
Instructions
Chocolate Fudge Pop Tarts
Preheat oven to 350º.
Whisk together the flour, cocoa powder, sugar, and salt in a large bowl.
Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour mixture and stir together until it begins to form into a dough.
Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
While the dough chills, place the chopped chocolate in a heat safe bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.
Roll the dough out onto a lightly floured surface until it is about ⅛" thick. Using a ruler and a pastry roller or pizza cutter, cut the dough to 9" x 12".
On the 12" side, cut it into thirds so that each column measures about 4" wide.
Turn the rectangle 90 degrees to the 9" side and cut it in half so that there are now six rectangles each measuring 4.5" x 4.”
Place the six rectangles on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.
Whisk together the egg and water to make the egg wash.
Transfer the fudge filling to a pastry bag.
Gently pipe the fudge filing into the center of three of the rectangles, making sure to divide it evenly and keep it as close to the centers as possible.
Brush the edges of those rectangles with a little bit of egg wash. Brush one side of the remaining three rectangles with egg wash and place the egg wash side down over the fudge filling, pressing down around it gently to seal in the filling. Wipe up any filling that leaks out.
Place the cookie sheet back into the fridge to let the pop tarts chill slightly.
Use a fork and gently press down around the edges of each pop tart to crimp them and fully seal each side. You can gently trim any excess or uneven edges.
Poke holes in the top of each pop tart with a toothpick or fork. Bake the pop tarts for 35-37 minutes. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Chocolate Frosting
Sift powdered sugar, cocoa powder, and meringue powder into a large bowl. Add milk and vanilla mix together until combined.
Transfer the frosting to a piping bag and carefully pipe the frosting onto each pop tart without getting to close to the edge. Use an offset spatula to smooth it out.
Top with chocolate sprinkles. Enjoy!
Notes
Leftover pop tarts can be stored in an airtight container at room temperature for several days. I recommend reheating them in the microwave or oven, not the toaster.
