Description
Indulge in these homemade Chocolate Fudge Pop Tarts topped with a luscious Raspberry Glaze. Featuring a flaky pastry crust filled with rich, creamy chocolate fudge and finished with a tangy, sweet raspberry glaze, these pop tarts offer a perfect balance of decadent flavors and textures. Ideal for dessert or a special treat any time of day.
Ingredients
Scale
For the Pastry:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons ice water
For the Chocolate Fudge Filling:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Raspberry Glaze:
- ½ cup fresh or frozen raspberries
- 1 cup powdered sugar
- 1–2 teaspoons lemon juice
Instructions
- Make the Pastry Dough: In a large bowl, combine the flour, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Chocolate Fudge Filling: While the dough chills, place chocolate chips, heavy cream, unsalted butter, cocoa powder, and salt in a small saucepan over low heat. Stir continuously until the mixture is smooth and fully melted. Remove from heat and stir in vanilla extract. Allow the filling to cool slightly so it thickens but is still spreadable.
- Roll and Assemble the Pop Tarts: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Cut the dough into rectangles approximately 3 by 4 inches in size. Spoon 1 to 2 teaspoons of the fudge filling onto half of the rectangles, leaving a small border around the edges. Top each filled rectangle with a plain rectangle and press the edges together with a fork to seal. Poke a few holes in the top of each pop tart with a toothpick to allow steam to escape.
- Bake the Pop Tarts: Place the assembled pop tarts on the prepared baking sheet. Bake in the preheated oven for 20 to 22 minutes or until the edges and bottoms are golden brown. Remove from oven and let cool completely on a wire rack before glazing.
- Make the Raspberry Glaze: Press the raspberries through a fine mesh sieve to remove seeds, collecting the juice. In a small bowl, combine the raspberry juice, powdered sugar, and lemon juice, stirring well until smooth and pourable. Adjust lemon juice to achieve desired consistency.
- Glaze and Serve: Drizzle the raspberry glaze over the cooled pop tarts. Allow the glaze to set before serving. For extra fun, add sprinkles on top or serve warm with a scoop of vanilla ice cream for an indulgent treat.
Notes
- For convenience, store-bought pie dough or pastry can be used instead of making the dough from scratch.
- The chocolate fudge filling can be made ahead and stored in the refrigerator for up to 3 days.
- Add colorful sprinkles over the glaze for a festive finish.
- Serve warm with vanilla ice cream for an extra decadent dessert.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 390
- Sugar: 21g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
