Mini Chocolate Pop Tart Recipe
Mini Chocolate Pop tarts are two bite pop tarts with a flakey chocolate dough, filled with a chocolate ganache and a shiny chocolate icing and colorful sprinkles!
Ingredients
Chocolate Dough
- 1 ¼ cup All Purpose Flour
- 2 tbsp Dutch Cocoa Powder
- ½ teaspoon Salt
- 1 tablespoon Sugar
- ½ cup Butter cubed, cold
- 3-4 tablespoon Water Ice Cold
Chocolate Fudge Filling
- ½ cup Chocolate Chips
- ¼ Heavy Cream
Chocolate Icing
- 1 tablespoon Dutch Cocoa Powder
- ½ cup Powdered Sugar
- 1 tablespoon Meringue Powder
- 2-4 tbsp Heavy Cream
Egg Wash
- 1 Large Egg
- 1 tablespoon Water
Decorations
- Sprinkles, Chocolate shavings , Mini Chocolate Chips
Instructions
Prepare the Dough:
- In a large bowl or stand mixer add in the all the dry ingredients
- Add the cold cubed butter to the bowl. Mix the until the flour mixture resembles coarse crumbs the size of a pea.
- Gradually add the ice-cold water one tablespoon at a time, mixing until the dough begins to come together. You might need a little more water, so add it one tablespoon at a time until the dough forms.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to one hour.
Chocolate Fudge Filling:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour the heavy cream over the chocolate chips. Plastic wrap the top and let it set for 5 to 10 minutes.
- After 10 minutes whisk the melted chocolate mixture until smooth and well combined. Let the filling cool to room temperature and then refrigerate to allow it to thicken.
Roll Out the Dough:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the dough to about ⅛ inch thick with a rolling pin
- Cut the dough into 1.5 x2 inch rectangles using a sharp knife or pizza cutter. You should get around 30 mini rectangles.
Assemble the Pop Tarts:
- Place half of the dough rectangles on the prepared baking sheet.
- With a piping bag squeeze a small amount of the chocolate filling onto the center of each rectangle, leaving a small border around the edges.
- Seal the edges with an egg wash and then top each with a second piece of dough. Press the edges together with a fork to seal.
Bake:
- Bake in the preheated oven for 10-12 minutes, the pop tarts will not look golden brown due to the chocolate dough.
- Allow the pop tarts to cool before transferring to a wire rack.
Make the Glaze:
- In a small bowl, whisk together the powdered sugar. cocoa powder, meringue powder (optional), and heavy cream. Beat the icing until it's nice and thick and then adjust the glaze according to desired consistency. The glaze should be thick but spreadable.
Assembly:
- With a piping bag fill it with chocolate glaze and pipe the glaze on top of the pop tarts.
- Add sprinkles immediately if desired before the icing hardens.
Notes
Storage
Store pop tarts in an airtight container for up to 3 days on the counter.Prepping ahead:
These homemade chocolate pop tarts are great for making in advance. Completely bake and ice and it all freeze and thaw out as needed. You also have the option to freeze them assembled and bake only as needed.Nutrition
Calories: 145kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 124mgPotassium: 49mgFiber: 1gSugar: 8gVitamin A: 222IUVitamin C: 0.01mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!