Fudge Chocolate Pastry Tarts (Like Pop Tarts!)

February 1, 2022

If you enjoy trying homemade versions of store-bought favorites, you will love these fudge chocolate pastry tarts because they’re just like chocolate pop tarts but with a homemade touch! Like my homemade brown sugar pop tarts recipe, this can be a enjoyable baking project for a snowy or wet day or if you’re in search of a particular baking recipe to check out.

Pastry tart can discuss with a handful of various baked items like precise tarts made in a full dimension or mini tart pan, tarts produced from puff pastry, or one thing like hand pies– which is what I take into account at present’s chocolate dessert recipe. They’re like store-bought pop tarts, however I don’t counsel placing them within the toaster to reheat.

No matter you name them, they’re excellent for anybody who LOVES chocolate.

These Fudge Chocolate Pastry Tarts Are:

  • draped in chocolatey cocoa icing
  • a selfmade model of store-bought pop tarts
  • like these chocolate hand pies, however with a barely totally different filling & topping
  • greatest after they’ve utterly cooled
  • an intermediate baking recipe and doable for many dwelling bakers
  • undoubtedly a dessert, however be happy to indulge for breakfast!

After utterly cooling, the crust is deliciously crumbly, the filling has thickened, and the icing has set. In case you have the self management, WAIT to eat one!

homemade chocolate pop tart cut in half

3 Elements to Do-it-yourself Chocolate Pop Tarts

There are 3 elements to those selfmade chocolate pop tarts and despite the fact that the ingredient record beneath seems lengthy, the substances are largely repeated in every a part of the recipe. (For instance, you employ butter in all 3 elements.) Right here’s every a part of the recipe:

  1. Chocolate Pastry/Pie Dough
  2. Fudge Filling (tastes like brownies!)
  3. Cocoa Icing

You want 11 substances complete. Let me stroll you thru the steps so you’ve got a greater concept of the method. There may be additionally a video tutorial within the recipe card beneath.

Chocolate Pie Dough

The envelope sealing in the entire fudge filling is chocolate pie crust and I like to recommend you make this primary as a result of the dough must refrigerate for at the very least 2 hours. That is an all butter chocolate pie dough, so that you don’t want shortening which is a fats I like to mix with butter in my favourite pie crust recipe. I do have an all butter pie crust that I really like as effectively and at present’s recipe is principally a chocolate model of that. We’ll swap some flour for cocoa powder, cut back the salt, and use milk because the liquid. Since there’s no leavening, you need to use both dutch-process or pure cocoa powder. (If you happen to’re ever curious, right here is the distinction between natural and dutch-process cocoa powder.)

  • Instruments for Pie Dough (affiliate hyperlinks to merchandise I exploit and love): A meals processor makes the pie dough course of simpler and should you don’t have one, use a pastry cutter. A blender may work, however be VERY cautious to not over-work this dough. You additionally want a rolling pin, sharp knife or pizza cutter for shaping the dough, and a pastry brush.
  • Pie Dough Success Tip: For essentially the most profitable chocolate pie dough, be certain that your butter and milk are VERY chilly in any other case each will incorporate into the dough too rapidly and also you’ll be left with unworkable dough/paste.

As an alternative of chocolate dough, be happy to make use of my favourite common pie crust or all butter pie crust.

The place Else Can I Use This Chocolate Pie Dough?

The dough recipe yields sufficient for two pie crusts and you need to use 1 for any of the next recipes– merely swap out the dough in every recipe for the chocolate model.

Pie Dough Step Images

The total detailed recipe is beneath, however let me stroll you thru the step pictures as they are going to be useful particularly relating to the dough. Utilizing both a meals processor or pastry cutter, pulse/lower your chilly butter into a mix of flour, cocoa powder, sugar, and salt. Identical to common pie dough, you need coarse butter crumbles coated with the dry substances:

dry chocolate pie dough ingredients mixed with butter

Slowly add the chilly milk simply till the dough clumps and comes collectively. Divide dough in half, flatten into discs, after which refrigerate each for at the very least 2 hours:

chocolate pie dough in food processor and on counter

Roll out every chilled disc right into a 9×12 inch rectangle and use cocoa powder as a substitute of flour to forestall the dough from sticking. Take your time with this as a result of the dough is sort of stiff.

chocolate pie dough

Then lower every rectangle into 9 3×4 inch rectangles. You’ll have 18 rectangles, which makes 9 pop tarts. Right here is simply 1 so you’ve got an concept what it seems like:

chocolate pie dough cut into rectangles

The formed dough is able to be stuffed and assembled. As instructed within the recipe beneath, have an egg wash helpful as a result of that’s the “glue” that adheres the highest and backside doughs collectively.

Fudge Filling

In my common chocolate hands pies, we use chocolate ganache because the filling. In at present’s recipe, we’re making a fudge filling that when baked and cooled– tastes like homemade brownies. My purpose for the filling was to make a thicker, but much less wealthy chocolate ganache. It labored very effectively!

  • Make the fudge filling instantly after you put together the pie dough as a result of it wants to chill and thicken earlier than you assemble the pop tarts. You want chocolate, milk, sugar, butter, and vanilla extract. A lot of the substances come collectively on the range.

You find yourself with about 3/4 cup (180ml) fudge filling so every pop tart will get a heaping Tablespoon. Don’t overlook the egg wash border across the bottoms.

chocolate fudge filling in liquid measuring cup and on shaped chocolate pastry dough
chocolate dough rectangles with fudge filling on top

After spooning the fudge filling on the rectangles, lay the opposite set of pie dough rectangles on prime of every and press your finger across the edges to barely seal. Poke holes within the prime pie crust with a fork or toothpick, which permits steam to flee.

To complete assembling, crimp edges with a fork to make sure no filling spills out (if it does, it’s not an enormous deal). Brush with egg wash which supplies the baked tarts their glistening sheen.

chocolate pastry pop tarts before baking

Because the chocolate pastry pop tarts bake, make the icing. You’re virtually achieved!

Cocoa Icing That Units

After the chocolate pastry tarts bake and barely cool, spoon chocolate icing on prime. When testing this recipe, I typically went forwards and backwards concerning the icing. Did I desire a chocolate model of royal icing or a easy drizzle of melted chocolate? I in the end selected a candy cocoa icing that– due to the butter– finally thickens and units. You want melted butter, scorching water, confectioners’ sugar, cocoa powder, and vanilla extract. You need to use milk as a substitute of water, however I discover that model doesn’t set as properly. Be at liberty to skip the icing if desired.

  • This is able to be a stunning icing to make use of on chocolate sugar cookies, however I don’t advocate utilizing a piping tip as a result of it’s fairly drippy. You may use it for doughnuts, too!
spooning chocolate icing on top of baked chocolate pastry pop tarts
chocolate pastry pop tarts with icing and rainbow sprinkles

Sprinkles are the of completion, however you possibly can skip them if desired. These pastry tarts are a selfmade model of a enjoyable childhood favourite and I hope you benefit from the course of. (And finish outcome!!!)


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Comply with these thorough directions to make a selfmade model of store-bought chocolate pop tarts. These fudge chocolate pastry pies maintain form in the event that they chill earlier than baking (step 6) and style greatest in the event that they cool earlier than you dig in!

Dough & Meeting

  • 2 and 1/4 cups (281gall-purpose flour (spoon & leveled)
  • 1/4 cup (21g) unsweetened pure or dutch-process cocoa powder, plus extra as wanted for rolling
  • 2 Tablespoons (24ggranulated sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks; 230gunsalted butter, very chilly and cubed
  • 1/2 cup (120ml) chilly complete milk*
  • egg wash: 1 egg crushed with 1 Tablespoon (15ml) milk

Fudge Filling

  • 4 ounce (113gsemi-sweet chocolate bar, coarsely chopped*
  • 1/4 cup (60ml) complete milk*
  • 2 Tablespoons (25g) granulated sugar
  • 1 Tablespoon (15g) unsalted butter, chilly and cubed
  • 1 teaspoon pure vanilla extract

Cocoa Icing

  • 1 Tablespoon (15g) unsalted butter
  • 2 Tablespoons (30ml) water
  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (10g) unsweetened pure or dutch-process cocoa powder
  • 1 teaspoon pure vanilla extract
  • non-compulsory: sprinkles for garnish

  1. Make the dough first: Place the flour, cocoa powder, sugar, and salt into a big 8-cup capability or larger meals processor or, should you don’t have a meals processor, in a big bowl. Pulse or whisk till mixed. Add butter and pulse or use a pastry cutter to manually lower in till coarse pea-sized crumbs type. See picture above for a visible. In 3 additions, pour within the milk and pulse or stir after every addition. After all of the milk is added, pulse or stir extra till the dough clumps up and comes collectively. If it’s too dry, add 1 Tablespoon (15ml) of chilly milk. Strive to not overwork the dough. Pour onto a piece floor flippantly dusted with cocoa powder or all-purpose flour. Use your fingers to type dough right into a ball. Divide the dough in half and flatten every into 1-inch thick discs. Wrap every disc tightly in plastic wrap and refrigerate for two hours and as much as 5 days.
  2. Make the fudge filling quickly after you put together the dough: The fudge filling wants to chill and thicken, so that’s the reason I like to recommend making it quickly after you place the pastry dough within the fridge. Place chocolate, milk, and sugar in a medium saucepan over medium warmth. Stir incessantly as chocolate melts and combination combines. As soon as melted, take away from warmth and stir within the butter and vanilla extract. Pour right into a heatproof bowl, cowl, and put aside at room temperature to chill and thicken. You need the consistency barely thinner than peanut butter. Be aware: You may refrigerate the filling to thicken it, however it might change into too thick and chilly. If it’s too thick, reheat within the microwave for a number of seconds.
  3. Line 1 giant baking sheet with parchment paper or a silicone baking mat. Be certain there’s sufficient room in your fridge for the baking sheet as a result of the formed pastry pop tarts should chill for quarter-hour earlier than baking.
  4. Roll out the chilled pie dough: Take away 1 of the dough discs from the fridge and let it sit at room temperature for 10 minutes to barely heat up as a result of it will likely be fairly strong. (Hold the opposite within the fridge till step 5.) Flippantly mud a piece floor, rolling pin, and your fingers with cocoa powder or all-purpose flour. Utilizing a rolling pin, roll the dough right into a 9×12 inch rectangle. Use mild pressure along with your rolling pin and use your fingers to assist preserve the sides straight. You may watch me roll out the dough within the video beneath should you want a visible (2:23 mark). Seen specks of butter and fats within the dough are completely regular and anticipated. Trim the sides of the rectangle to straighten if wanted. Minimize rectangle into 3 equal strips and lower these into thirds for a complete of 9 3×4 inch rectangles. Use a ruler to assist make this course of simpler and extra correct. Organize the dough rectangles 2 inches aside on the ready baking sheet and chill within the fridge as you roll out 2nd half of dough within the subsequent step.
  5. Roll out the 2nd half of dough and lower into 9 3×4 rectangles such as you did with the first half of dough in step 4.
  6. Assemble the pastry tarts: Take away 1st set of dough rectangles from the fridge. Utilizing a pastry brush, brush edges of every of those 9 rectangles with egg wash. Spoon a heaping Tablespoon of filling into middle of every. Lay the opposite set of pie dough rectangles on prime of every and press your finger across the edges to barely seal. Poke holes within the prime pie crust with a fork or toothpick after which crimp with a fork to make sure no filling spills out (if it does, it’s not an enormous deal). Refrigerate the formed pastries uncovered for at the very least quarter-hour and as much as 3 hours. This corporations up the pastry and helps set its form. (After chilling, be happy to rigorously switch the pastries to a brand new lined baking sheet should you don’t wish to bake them on the chilly baking sheet.)
  7. In the meantime, preheat oven to 375°F (191°C). And look forward to step 9– you may make the icing because the pastries bake in step 8.
  8. Brush pastry tarts with egg wash and bake for 25-26 minutes or till edges seem set. Take away from the oven and permit pastries to chill for five minutes earlier than transferring to a wire rack to chill utterly. Pastries style greatest after utterly cooling– they’re very mushy and wealthy when heat.
  9. Make the icing: In a medium saucepan over low warmth or in a medium heatproof bowl utilizing the microwave, heat butter and water collectively till butter has melted. Whisk combination with the remaining icing substances. Cool icing for quarter-hour earlier than spooning onto pastries. You may add the icing when the pastries are nonetheless heat, however once more, they style greatest after utterly cooling. Instantly prime with sprinkles, if utilizing. Be aware: The longer the icing cools, the thicker it will get. If you happen to let it cool too lengthy earlier than spooning on the pastries, the floor will stiffen up– whisking will convey it again collectively although. You can too reheat on the range or within the microwave to skinny out if wanted.
  10. Cowl and retailer pastries at room temperature for as much as 1 day or within the fridge for as much as 1 week.


  1. Make Forward & Freezing Directions: You may make the pie dough as much as 5 days upfront, see step 1. You can too make the fudge filling as much as 1 day upfront. Cowl and refrigerate and when prepared to make use of, warmth within the microwave for only a few seconds to barely skinny out. You may assemble and refrigerate the pastries for as much as 3 hours, see step 6. Baked and cooled pastries (with or with out glaze) freeze effectively for as much as 3 months. Thaw and warmth within the microwave if desired. Don’t warmth in a toaster.
  2. Particular Instruments (affiliate hyperlinks to instruments I exploit and love): Meals Processor (8 cup capability or larger; within the video I exploit a brilliant giant 14-cup KitchenAid meals processor) or Pastry Cutter, Rolling Pin, sharp knife or Pizza Cutter, Pastry Brush
  3. Chocolate: For one of the best outcomes, use a 4 ounce “baking chocolate” bar discovered within the baking aisle. I want Bakers or Ghirardelli manufacturers. You need to use semi-sweet and even milk chocolate. Bittersweet makes a VERY darkish and wealthy filling, so preserve that in thoughts should you use a really darkish chocolate. We’ve not examined it with white chocolate, so we will’t assure outcomes. You can too use chocolate chips and a couple of/3 cup (about 120g) can be one of the best quantity to make use of.
  4. Milk: For greatest style and texture, complete milk is right within the filling and pie crust. You need to use decrease fats or non dairy milk if wanted, however keep away from any milk that’s fats free.

Key phrases: chocolate pastry tarts, chocolate pop tarts

Easy methods to Be a part of the February Sally’s Baking Problem

Make the fudge chocolate pastry tarts. As detailed above, be happy to make use of common pie crust as a substitute of chocolate. You may additionally use cookie cutters such as you do with these chocolate hand pies. If you happen to aren’t into this recipe, right here is the alternate baking problem recipe:

  1. any previous challenge recipe you haven’t made but OR
  2. Lemon Meringue Pie simply in case you wish to skip the chocolate!

After you make the pastry tarts or alternate recipe, email us your recipe picture. For a bonus entry, depart a evaluate on the recipe beneath.

By emailing your recipe picture to us, you might be robotically entered within the baking problem. 1 winner receives a $250 Amazon Reward Card. The problem is open to the entire world. Problem ends on February twenty eighth at 5pm japanese. The winner will likely be chosen at random, emailed their prize, and posted within the March Baking Problem weblog submit on March 1st.

Go to the Sally’s Baking Challenge page when you’ve got any questions on Sally’s Baking Problem. Join Sally’s Baking Challenge emails so that you’re alerted as quickly as new problem submit is revealed!

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