Need a sweet treat to show your sweetheart you care? How about homemade pop tart hearts? This classic treat never goes out of style & tastes so much better than the store bought kind. Plus who doesn’t love the flavor combo of raspberry & dark chocolate stuffed inside a homemade all butter pastry crust? ...it’s pure heaven!
These pop tart hearts come together using simple ingredients that make the best Valentines day or anniversary treat. Nothing beats homemade baked goods to show someone you care, especially when they’re heart shaped! Hope you enjoy this recipe as much as I do! XOXO
Raspberry Dark Chocolate Pop Tart Hearts
By Maci M. | Lovely Baking Co.
Makes 8-10 heart shaped homemade pop tarts
Ingredients:
Pastry:
2 cups flour
½ tsp salt
2 Tbsp sugar
1 cup cold butter, cubed
¼ cup cold water (plus a little more if needed)
Filling:
½ cup raspberry fruit spread
½ Tbsp cornstarch
1/8 cup Ghirardelli dark chocolate chips
1 egg, beaten
Icing:
2 Tbsp heavy whipping cream or milk
1 Tbsp raspberry fruit spread
1 cup powdered sugar
¼ cup Ghirardelli dark chocolate chips
Step 1:
In a large bowl add the flour, salt, sugar and mix well until combined. Add in the cold, cubed butter and combine well into the flour mixture using a pastry blender or your fingers. Once pea sized clumps form add the cold water and gently mix in until the dough comes together to form a ball. If the dough isn’t coming together try adding one or two more Tbsps of cold water.
Step 2:
On a clean, lightly floured surface evenly roll out the dough until it’s about ¼” thick. Use a medium or large heart shaped cookie cutter to cut out hearts and transfer the hearts to a parchment or silicone lined baking sheet.
Step 3:
Once all the hearts are cut out prepare the filling. In a small bowl, combine the raspberry fruit spread and cornstarch, mixing well until fully combined. To half of the heart cutouts add about ½ Tbsp of the fruit spread mixture and slightly spread it around the center of the hearts leaving about ½” border around the edge of the dough. Place a few chocolate chips on top of the filling.
Step 4:
Beat one egg in a small bowl and use a pastry brush to carefully brush the egg onto the ½” border around the edges of the hearts with the fruit spread. Carefully place the other half of the dough hearts onto the fruit spread filled halves and gently seal the edges with your fingers. Once sealed, take a fork and gently press the tines into the edges of the dough to fully seal them.
Step 5:
Once the hearts are fully sealed, place them in the fridge to chill while you preheat the oven to 350* F. Once the oven is preheated, bake for 14-18 minutes. After baking, place the baking sheet on a cooling rack to cool.
Step 6:
While the pop tarts cool, prepare the icing. In a small bowl add the heavy whipping cream, raspberry fruit spread and powdered sugar and whisk together until fully combined. Heat in the microwave for about 10 seconds to warm and loosen the icing before adding to the pop tarts. If desired, add some of the warmed icing to a small ziploc back and cut a small piece of the corner off and use the bag to pipe a border of icing around the edge of the pop tart (this border will help prevent the rest of the icing from running off the edge of the pop tarts). Once the icing border sets, fill in the middle with icing and use a spoon to carefully spread the icing over the surface.
Step 7:
While the icing sets, melt the chocolate chips in a small microwave safe bowl in 15 second increments until melted. Using the same ziplock bag method described in step 6, drizzle the melted chocolate over the raspberry icing. Let the chocolate set fully before enjoying.
To enjoy warm, microwave pop tarts for 10-12 seconds before eating.
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