Hold on a second please while I finish my little pop-tart song and dance…..bum bum bum POP-TARTS!…..Pop-tarts….pop-tarts…….da bum bum chhhh!
Sorry about that, I think I’m finished……for now. I just love making pop-tarts! I’m going to take a stab in the dark and guess that if you’re reading this post that you love them too. At least I’m hoping you do.
Let me guess, your mom only bought them every long once in a while when you were a kid and, despite the fact that you knew how bad they were for you, you secretly loved them anyway. You may have even dreamed about them. No? Oh yeah, maybe that was me.
Okay, so funny story. When I was like 2 or 3 my parents caught me with a chocolate covered face, a bunch of empty pop-tart wrappers, and a pile of half-devoured chocolate pop-tarts. I honestly don’t remember this but according to them the pop-tarts had been hidden on the top shelf of the pantry and to this day they have no idea how I reached them. Apparently I had pop-tart radar and baby-ninja skills to match. Where are those powers now, huh? They would really come in handy.
Anyway, I haven’t had a real pop-tart in a really long time but I remember thinking the last time I tried one that they were not what my 3-year-old memory promised. In fact, they really aren’t very good at all. Kind of disappointing actually.
I spent a while trying to decide what flavor to go with for these and I just kept coming back to chocolate. Guilty. I’ll sign up with chocoholics anonymous tomorrow, okay? However, today I’m going to be adoring these little beauts and of course sharing them with you so you can join my pop-tart dance.
Oh, and it’s Friday so I feel perfectly justified in overloading you with photos. You had to know that was coming because, hello, there are pop-tarts involved here. Pop-tarts! Pop-tarts….bum bum da bum….Pop-tarts…..
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons lard, coconut oil, or vegetable shortening
- 6 tablespoons ice cold butter, cubed
- 1/4 cup ice cold water
- 2 egg yolks
- 1/4 cup sugar
- 3/8 cup (1/4 c + 2 Tbsp) cream
- 2 tablespoons water
- 2 tablespoons cocoa powder
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- pinch of salt
- optional; powdered sugar & milk for white drizzle
- Combine flour, sugar, and salt in the bowl of food processor and pulse. Add butter and lard and pulse a few times more until crumbly. Add water and process until the dough comes together, adding more water if necessary. Set aside while you make mousse.
- Whisk egg yolks and sugar together in a medium bowl until frothy. Add cream, water, and cocoa and pour into a medium saucepan.
- Cook over medium heat for 6 to 8 minutes, stirring gently, until the mixture starts to bubble in the center. Continue stirring constantly until it has thickened. Remove from heat and stir in butter until melted. Add vanilla and pour into airtight container: chill in fridge until needed.
- Preheat oven to 350 degrees F (180 C). Roll pastry dough out on a lightly floured surface into a rectangle roughly 1/8 inch thick. Cut into smaller rectangles, about 3 inches by 5 inches and spoon a few tablespoons of mousse onto centers of half of them. Spread mousse to within 1/2 inch from edges and rub edges with water. Place the other half of the pieces on top of fillings and use a fork to crimp the ends.
- Place on a parchment lined baking tray and bake for 10 - 15 minutes until edges are golden. Remove and cool completely before frosting.
- Mix all ingredients for frosting in a small bowl until smooth and use a spoon or knife to spread on cooled tarts. Allow to dry for about 1 hour before serving.
- For the optional white drizzle mix about 1/2 cup powdered sugar with a few drops of milk at a time until thick but smooth enough to drizzle.