Description
Delight in these homemade Chocolate Fudge Pop Tarts with a luscious raspberry glaze, perfect for a breakfast treat or a decadent dessert. Featuring a rich chocolate pastry filled with a creamy fudge center and topped with a sweet-tart raspberry glaze, these pop tarts are both indulgent and easy to make from scratch.
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 the flour, cocoa powder, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Slowly add ice water, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
- Make the Fudge Filling: Heat the heavy cream until just simmering. Pour it over the chocolate chips in a bowl and let sit for 1 minute. Stir the mixture until smooth, then mix in cocoa powder, powdered sugar, and a pinch of salt. Allow it to cool to a thick, spreadable consistency.
- Preheat Oven and Roll Dough: Preheat your oven to 375°F (190°C). Roll out each chilled disc of dough on a floured surface to about ⅛-inch thickness. Cut into rectangles approximately 3×4 inches in size.
- Assemble Pop Tarts: Place half of the rectangles on a parchment-lined baking sheet. Spoon 1–2 tablespoons of the fudge filling onto each, leaving a border around the edges. Top with the remaining dough rectangles and press the edges together with a fork to seal. Prick the tops with a fork to allow steam to escape during baking.
- Bake: Bake the assembled pop tarts for 18–22 minutes until edges are set and the dough is cooked through. Cool completely on a wire rack before glazing.
- Prepare the Raspberry Glaze: Whisk together powdered sugar, raspberry puree, and vanilla extract until smooth. Add milk gradually to reach desired consistency for drizzling or spooning.
- 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 for up to 3 days or freeze unglazed for longer storage.
- For a quicker version, substitute with store-bought pie crust and use chocolate hazelnut spread as filling.
- Make sure to chill the dough thoroughly to prevent shrinking during baking.
- Pricking the tops allows steam to escape, preventing sogginess inside the pop tart.
