Description
Delight in these homemade Chocolate Fudge Pop Tarts with a luscious raspberry glaze. Featuring a rich cocoa-infused pastry filled with smooth chocolate fudge and topped with a sweet-tart raspberry glaze, these pop tarts make a perfect breakfast treat or dessert that combines classic flavors in a fun, handheld pastry.
Ingredients
Scale
For the pastry:
- 2 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter (cold and cubed)
- 6 tablespoons ice water
For the filling:
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
- Pinch of salt
For the raspberry glaze:
- 1 cup powdered sugar
- 2 tablespoons raspberry puree (strained)
- ½ teaspoon vanilla extract
- 1–2 teaspoons milk (as needed)
For topping (optional):
- Sprinkles or crushed freeze-dried raspberries
Instructions
- Prepare the pastry dough: In a large bowl, whisk together flour, cocoa powder, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water and mix gently until the dough just comes together. Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes.
- Make the chocolate fudge filling: Heat the heavy cream just until it begins to simmer. Pour it over the semi-sweet chocolate chips in a bowl and let sit for 1 minute. Stir until smooth and glossy, then blend in cocoa powder, powdered sugar, and a pinch of salt. Allow to cool until thick enough to spread easily.
- Roll and cut the dough: Preheat the oven to 375°F (190°C). On a floured surface, roll out each chilled dough disc to about 1/8-inch thickness. Cut into rectangles approximately 3 by 4 inches. Place half of the rectangles on a baking sheet lined with parchment paper.
- Assemble the pop tarts: Spoon 1 to 2 tablespoons of the fudge filling onto each dough rectangle, leaving a ½-inch border around the edges. Top each with a remaining dough rectangle. Press the edges firmly with a fork to seal and prick the tops with a fork to allow steam to escape during baking.
- Bake: Place the assembled pop tarts in the oven and bake for 18 to 22 minutes until the pastry is set and slightly firm to the touch. Remove from oven and cool completely on a wire rack.
- Prepare the raspberry glaze: In a small bowl, whisk together powdered sugar, raspberry puree, and vanilla extract until smooth. Add milk, one teaspoon at a time, until the glaze reaches a drizzling consistency.
- Glaze and decorate: Spoon or drizzle the raspberry glaze over the cooled pop tarts. Decorate with sprinkles or crushed freeze-dried raspberries if desired. Allow the glaze to set before serving.
Notes
- Store homemade pop tarts in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze unglazed pop tarts and glaze after thawing.
- For a shortcut, substitute with store-bought pie crust and use chocolate hazelnut spread instead of homemade fudge filling.
