So the other day I was asked if I can make some Chocolate Fudge Pop Tarts. To be honest, this is one of the things that I have actually never attempted. As the saying goes, “There’s a First Time For Everything!” And could there be a better item to experiment with than chocolate? I think not.
Most everyone has had a Pop Tart, at some point in their life, and those of you who have had them know how good the Chocolate Fudge Pop Tarts are. Pop-Tarts are a brand of rectangular, pre-baked toaster pastries made by the Kellogg Company. Pop-Tarts have a sweet filling sealed inside two layers of rectangular, thin pastry crust. Most varieties are also frosted. Although they are sold pre-cooked, they are designed to be warmed inside a toaster, oven, or microwave oven. They are usually sold in pairs inside foil packages, and do not require refrigeration (that’s because of all the preservatives and yucky stuff).
Seeing how pastry dough is so simple and easy to make, and chocolate fudge and chocolate icing isn’t that much harder, (I could probably teach a puking 2 year old how to make them successfully) I set out to fulfill my request.
The first thing you want to make is the fudgy filling. You need to make this first so that it has time to cool and set up. It’s very simple as well.. Combine some whipping cream, some butter, some brown sugar, a pinch of salt, unsweetened cocoa powder, and milk chocolate chips. Boil this stuff lightly for 5 minutes and let it cool. It will set up in about 45 minutes to an hour at room temperature, or 20 minutes in the refrigerator.
Combine some flour, sugar, butter, cocoa powder, and ice cold water to make chocolate pastry dough. Roll it out to 1/8 inch thickness and cut it into rectangles about 3 inches x 5 inches, roughly the size of a standard note card.
Then I took a generous tablespoon of the chilled and hardened fudge filling and put it on one half of the rectangle. The next step is vital so don’t forget it or mess it up. You need to brush the edges of the rectangles with a light egg wash. Fold one half of the pastry dough over to meet the other half and press the edges together. I used a fork to “crimp” the edges sealed shut. If you don’t take the proper care to do this you will lose some of that chocolaty fudgy delight that you worked so hard on making. “If you don’t seal your tart you won’t have any filling! How can you have any filling if you don’t seal your tart?”
While they are resting make up a simple chocolate buttercream icing from butter, cocoa, powdered sugar, vanilla extract, milk, and a touch of salt. Let them cool sufficiently and spread with icing. I like to top the icing with a smallllll amount of coarse kosher salt flakes. Let them sit to “dry”, uncovered, until they form a crust on top of the icing and the filling sets up enough to eat without a river of chocolate cascading down your chin.