Description
Indulge in the rich, gooey goodness of homemade Chocolate Fudge Pop Tarts that elevate your breakfast experience. These delightful pastries feature a buttery, flaky crust filled with a luscious chocolate fudge and topped with a smooth chocolate glaze.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
- 6–8 tablespoons ice water
- 1 cup chocolate chips or chopped chocolate
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup heavy cream or whole milk
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar (confectioners' sugar)
- ⅓ cup unsweetened cocoa powder
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- In a large bowl, or the bowl of a food processor, combine 2 ½ cups of all-purpose flour, ¼ cup granulated sugar, and 1 teaspoon of salt. If using a food processor, pulse a few times to combine.
- Add 1 cup (2 sticks) of very cold unsalted butter, cut into ½-inch cubes, to the dry ingredients. If using a food processor, pulse until the butter is the size of small peas. If mixing by hand, use a pastry blender or your fingertips to cut the butter into the flour mixture until crumbly, with some pea-sized pieces of butter remaining.
- Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! The dough should be shaggy but hold together when squeezed.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
- In a medium saucepan, combine 1 cup chocolate chips (or chopped chocolate), ½ cup unsweetened cocoa powder, ½ cup granulated sugar, ¼ cup packed brown sugar, ½ cup heavy cream, 2 tablespoons unsalted butter, and ¼ teaspoon salt.
- Heat the mixture over medium-low heat, stirring constantly, until the butter is melted and the chocolate is smooth and fully combined. Bring it to a gentle simmer for 1-2 minutes, stirring to prevent scorching.
- Remove from heat and stir in 1 teaspoon vanilla extract. Let it cool for at least 15-20 minutes to allow it to thicken further before filling the tarts.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of chilled dough into a large rectangle, about ⅛-inch thick (roughly 10×14 inches).
- Using a sharp knife or a pizza cutter, trim the edges to create a neat rectangle, then cut the dough into 8 smaller rectangles (each approximately 3.5 x 4.5 inches). Repeat with the second disc of dough, yielding another 8 rectangles.
- Spoon about 1 ½ to 2 tablespoons of the cooled chocolate fudge filling onto the center of 8 of the dough rectangles, leaving a ½-inch border around the edges.
- Lightly brush the edges of the filled rectangles with a little water. Place the remaining 8 dough rectangles on top of the filled ones.
- Press firmly around the edges to seal, then use a fork to crimp all around the edges.
- Carefully transfer the assembled pop tarts to the prepared baking sheets. Using a fork or skewer, prick the tops of each pop tart 3-4 times.
- Bake for 15-20 minutes, or until the pastry is golden brown and cooked through.
- Once baked, transfer the pop tarts to a wire rack to cool completely before glazing.
- While the pop tarts cool, whisk together 1 ½ cups powdered sugar, ⅓ cup unsweetened cocoa powder, 2-3 tablespoons milk (or cream), and ½ teaspoon vanilla extract in a small bowl until smooth.
- Once the pop tarts are completely cool, spread a generous layer of chocolate glaze over the top of each one.
- If desired, immediately scatter some colorful sprinkles over the wet glaze. Let the glaze set for about 15-20 minutes before serving or storing.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Keep your dough cold for a flaky pastry. Don't overfill the tarts to prevent leaks, and ensure they cool completely before glazing.