Description
Delight in these homemade Chocolate Fudge Pop Tarts with a luscious Raspberry Glaze, combining a flaky buttery pastry filled with rich chocolate fudge and topped with a fresh, tangy raspberry glaze. Perfect for a sweet breakfast treat or dessert, these pop tarts balance decadent chocolate flavor with fruity brightness.
Ingredients
Scale
Pastry
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cut into small cubes
- 1/2 cup cold water (approximately)
Chocolate Fudge Filling
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon cocoa powder (optional, for deeper chocolate flavor)
Raspberry Glaze
- 1 cup fresh or frozen raspberries
- 1 cup powdered sugar, plus extra for glazing
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to adjust glaze consistency)
Instructions
- Make the Pastry: In a large bowl, combine the all-purpose flour, salt, and granulated sugar. Using a pastry cutter or your hands, cut in the cold, cubed butter until the mixture resembles small crumbs with pea-sized pieces of butter remaining.
- Form the Dough: Gradually add cold water a tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking to keep the pastry flaky.
- Chill the Dough: Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Prepare the Chocolate Filling: In a small saucepan over low heat or in short bursts in the microwave, melt the semi-sweet chocolate chips with butter, stirring until smooth. Stir in cocoa powder if using for a richer flavor. Set aside to cool slightly.
- Roll and Cut the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Cut into rectangles approximately 3×4 inches in size. Repeat with the second disc.
- Assemble the Pop Tarts: Place half of the rectangles on a parchment-lined baking sheet. Spoon a small amount of the chocolate filling into the center of each, leaving ample edges for sealing. Top each with another rectangle and gently press edges together, crimping with a fork to seal.
- Vent the Tarts: Poke a few small holes in the top of each tart with a fork to allow steam to escape during baking.
- Chill Before Baking: Refrigerate the assembled pop tarts for 10 minutes to firm up the dough and help maintain shape while baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the pop tarts for 20-25 minutes until they are lightly golden brown on the edges and cooked through. Remove from oven and let cool slightly on the baking sheet.
- Make the Raspberry Glaze: In a small saucepan, simmer raspberries over low heat until they release their juices and soften, about 5 minutes. Pour the mixture through a fine mesh strainer to remove seeds and collect the juice.
- Prepare the Glaze: Whisk the strained raspberry juice with powdered sugar, vanilla extract, and enough milk to create a smooth, pourable glaze.
- Glaze the Pop Tarts: Once pop tarts are cooled but still slightly warm, spoon the raspberry glaze over the tops. Allow the glaze to set before serving.
Notes
- Unbaked pop tarts can be frozen on the baking sheet, then transferred to a freezer bag to bake directly from frozen, adding 2-3 extra minutes to baking time.
- Add a tablespoon of cocoa powder to the chocolate filling for a more intense chocolate flavor.
- For a crisper crust, avoid overworking the dough and keep ingredients cold throughout preparation.
- Use fresh raspberries for best flavor in the glaze; frozen raspberries work well too but thaw first.
