Chocolate Fudge Pop Tarts with Raspberry Glaze Recipe
Indulge in these decadent Chocolate Fudge Pop Tarts with a luscious raspberry glaze. A homemade pastry dough enriched with cocoa powder envelopes a rich and creamy chocolate fudge filling. Finished with a tangy and sweet raspberry glaze and optional toppings, these pop tarts make an irresistible treat perfect for breakfast or dessert.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6-8 pop tarts
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the pastry:
- 2 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/4–1/3 cup ice water
For the fudge filling:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
For the raspberry glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh or thawed raspberry purée, strained
- 1/2 teaspoon lemon juice
Optional toppings:
- Sprinkles
- Crushed freeze-dried raspberries
- Chocolate drizzle
Instructions
- Prepare the pastry: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt. Using a pastry cutter or fingers, cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add the ice water, a little at a time, mixing gently until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Make the fudge filling: In a small saucepan over low heat, melt the semi-sweet chocolate chips, unsalted butter, and heavy cream, stirring frequently until smooth. Remove from heat and stir in the powdered sugar, unsweetened cocoa powder, and vanilla extract. Allow the fudge filling to cool slightly so it thickens but remains spreadable.
- Assemble the pop tarts: On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Cut the dough into rectangles of desired size, approximately 3×4 inches. Place half of the rectangles on a baking sheet lined with parchment paper. Spoon a dollop of the fudge filling onto each bottom rectangle, leaving an edge around. Top each with another rectangle of pastry. Seal the edges by pressing gently with a fork or fingers. Optionally poke a few ventilation holes on top. Chill for 10 minutes while the oven preheats.
- Bake the pop tarts: Preheat the oven to 375°F (190°C). Bake the assembled pop tarts for 18-22 minutes, or until the pastry is firm and slightly puffed. Remove from the oven and allow to cool completely on a wire rack.
- Prepare the raspberry glaze: In a small bowl, whisk together the powdered sugar, strained raspberry purée, and lemon juice until smooth and pourable. Adjust consistency with more purée or sugar as needed.
- Finish the pop tarts: Drizzle the raspberry glaze over the cooled pop tarts. Optionally sprinkle with sprinkles, crushed freeze-dried raspberries, or drizzle with melted chocolate for decoration. Let the glaze set before serving.
Notes
- Ensure the butter is cold to create a flaky pastry texture.
- Chill the dough before rolling to make it easier to handle and to prevent shrinking during baking.
- You can substitute fresh raspberries with frozen ones for the glaze, just thaw and strain.
- For a dairy-free option, substitute butter with a vegan butter alternative and heavy cream with coconut cream.
- Store pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
