Triple Chocolate Pop Tarts
Throwing it back to childhood with these homemade Triple Chocolate Pop Tarts! Every bite is extra chocolate-y, perfectly sweet, and SO. GOOD. It's the perfect nostalgic bake to make all year long!
Ingredients
Pastry
- 3½ cups all purpose flour*
- ½ cup Dutch process cocoa powder sifted
- ⅝ cup granulated sugar
- 1¼ teaspoons salt
- ⅓ teaspoon baking powder
- 1½ cups unsalted butter sliced and cold
- 2 large eggs room temperature
- ½ cup heavy cream
Filling
- 1 cup bittersweet chocolate pieces
- 1 cup heavy cream
Icing
- ¾ cup powdered sugar sifted
- 3 Tablespoons Dutch process cocoa powder sifted
- 3½ Tablespoons whole milk
Instructions
Filling
- Microwave chocolate and cream in a microwave safe bowl in 15 second increments, stirring after each, until chocolate is melted and mixture is smooth.
- Cover with plastic wrap, making sure to touch the surface of the chocolate.
- Refrigerate until set, at least 4 hours.
Pastry
- In the bowl of a food processor fitted with the dough blade, combine flour, cocoa powder, sugar, salt, and baking powder.
- Pulse to combine.
- Add butter, a few slices at a time, pulsing after each addition.
- Add eggs.
- Pulse until combined.
- Add cream.
- Pulse until dough forms.
- Remove from processor.
- Divide dough in half.
- Form each half into a rectangle.
- Flatten out slightly.
- Wrap in plastic wrap.
- Refrigerate for 30 minutes.
Assembly
- Heat oven to 350℉.
- Line 3 sheet pans with parchment paper.
- Remove dough from refrigerator.
- Roll to ⅛ inch thick.
- Use a 4½ inch x 3 inch cutter to cut out dough.
- Continue gathering and re-rolling scraps as necessary.
- Place half the rectangles on prepared sheet pans.
- Top each rectangle with 1 Tablespoon filling.
- Top with remaining rectangles.
- Use a fork pressed around the edges to seal.
- Poke holes in the top with the fork.
- Bake for 20 minutes, or until pastry is cooked.
- Allow to cool.
Icing
- Combine powdered sugar, cocoa powder, and vanilla in a small bowl.
- Whisk until smooth.
- Spoon on top of cooled pastries.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
- Can substitute any chocolate you like for bittersweet in the filling.
- Be careful to not overheat the ganache! It takes about 1 minute and 15 seconds.
- It takes about 4-5 hours to set the ganache. You can also make it the day before!
- Use at least a 10 cup food processor. If you don't have one, you can actually use a stand mixer to make the dough.
- When filling the pop tarts, keep the filling in the middle!
- Be careful when sealing the pastries. You don't want to cut the pastry. Just gently press the edges and ends together with the tines of a fork.
Nutrition
Serving: 1pastryCalories: 433kcalCarbohydrates: 41gProtein: 6gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 209mgPotassium: 184mgFiber: 2gSugar: 17gVitamin A: 847IUVitamin C: 1mgCalcium: 71mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.