Description
Indulge in these luscious Chocolate Fudge Pop Tarts with a tangy raspberry glaze, perfect for a decadent breakfast treat or dessert. Homemade flaky pastry envelopes a rich, creamy chocolate fudge filling, while the fresh raspberry glaze adds a burst of fruity brightness. These delightful pastries are baked to golden perfection and finished with optional sprinkles or shaved chocolate for an extra touch of fun and flavor.
Ingredients
Scale
Pastry
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 6–8 tablespoons ice water
Fudge Filling
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Raspberry Glaze
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 1–2 tablespoons milk
Optional Topping
- Sprinkles or shaved chocolate for garnish
Instructions
- Make the pastry dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide into two discs, wrap in plastic wrap, and chill for 30 minutes.
- Prepare the fudge filling: While the dough chills, combine semi-sweet chocolate chips, heavy cream, and unsalted butter in a small saucepan over low heat. Stir continuously until the chocolate melts and the mixture is smooth. Remove from heat, stir in vanilla extract and salt, and allow it to cool to room temperature.
- Preheat oven and prepare baking sheet: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll and cut pastry: On a lightly floured surface, roll out one chilled dough disc to about 1/8 inch thickness. Cut into rectangles approximately 3×4 inches in size.
- Assemble pop tarts: Place about 1 tablespoon of the fudge filling onto half of the pastry rectangles, leaving a small border around the edges. Brush the edges of these filled rectangles lightly with water. Top each with a plain pastry rectangle, pressing the edges together firmly using a fork to seal. Poke a few holes in the top pastry with a fork to allow steam to escape during baking.
- Bake: Transfer the assembled pop tarts to the prepared baking sheet and bake in the preheated oven for 20–25 minutes, or until golden brown and puffed.
- Cool: Remove from oven and allow pop tarts to cool completely on a wire rack before glazing.
- Make the raspberry glaze: In a small saucepan over medium heat, warm raspberries and lemon juice until the berries break down. Strain the mixture to remove seeds, then whisk the raspberry juice with powdered sugar and milk until smooth and pourable.
- Glaze and garnish: Drizzle the raspberry glaze over the cooled pop tarts. Add optional sprinkles or shaved chocolate on top for decoration and extra flavor.
Notes
- For a quicker alternative, use store-bought pie crust instead of making the pastry from scratch.
- You can substitute the raspberry glaze with strawberry or cherry jam if desired.
- Store pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
