Description
Delight in these homemade Chocolate Fudge Pop Tarts with a luscious Raspberry Glaze. These flaky pastries are filled with a rich chocolate fudge filling and topped with a vibrant raspberry glaze, perfect for a decadent breakfast or a sweet dessert treat.
Ingredients
Scale
For the pastry:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, cubed
- 4–5 tablespoons ice water
For the filling:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sugar
- Pinch of salt
For the glaze:
- ½ cup fresh raspberries
- 1 cup powdered sugar
- 1–2 teaspoons lemon juice
- 1–2 teaspoons milk (optional, to thin)
Instructions
- Make the pastry: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Make the filling: In a small saucepan over low heat, warm the semi-sweet chocolate chips and heavy cream until melted and smooth. Stir in the cocoa powder, powdered sugar, and salt until fully combined. Allow the mixture to cool slightly to thicken.
- Assemble the pop tarts: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out one dough disk on a floured surface into a large rectangle about â…› inch thick. Cut into 3×4-inch rectangles. Repeat with the second dough disk. Spoon about 1 tablespoon of the chocolate filling onto half of the pastry rectangles, leaving a border around the edges. Place the remaining rectangles on top and press edges with a fork to seal. Prick the tops with a fork to allow steam to escape.
- Bake the pop tarts: Bake for 18–22 minutes, or until the pastry is lightly golden. Remove from the oven and let cool completely before glazing.
- Prepare the raspberry glaze: Mash fresh raspberries through a fine mesh strainer to remove seeds. In a bowl, whisk the raspberry juice with powdered sugar and lemon juice until smooth. Add a small amount of milk if needed to thin the glaze.
- Glaze and serve: Drizzle or spread the raspberry glaze over the cooled pop tarts. Allow the glaze to set for 10–15 minutes before serving.
Notes
- You can substitute store-bought pie crust for a quicker preparation.
- For extra chocolate flavor, add mini chocolate chips to the filling before sealing the pop tarts.
- Store leftover pop tarts in the refrigerator and reheat in a toaster oven to maintain crispness; avoid using a pop-up toaster.
