If you love brownies, then you need to try this chocolate pop tart recipe. It starts with a rich, buttery chocolate crust and gets filled with a chocolate ganache that bakes into the most delicious soft gooey center. The optional mocha glaze makes it taste like it came from an expensive gourmet bakery shop!
Why You’ll Love This Recipe
- Homemade chocolate pop tarts taste way better than store bought.
- Chocolate pastry dough is not too sweet and lets the chocolate flavor shine through.
- The chocolate fudge filling tastes like a gooey fudge brownie.
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What Makes This Chocolate Pop Tart Recipe So Good
This recipe starts with a chocolate tart dough that bakes up like a cross between a fudgy cookie and a flaky pie crust. It is sturdy enough to hold a filling but still tender with that melt-in-your-mouth texture.
Ingredients For This Chocolate Pop Tart Recipe
This recipe makes four standard sized gourmet chocolate pop tarts. Here's what you'll need:
- All-purpose flour – Spoon and level, or weigh the flour for best results.
- Cocoa powder – Hersheys cocoa adds the perfect chocolate flavor to the dough, filling and glaze.
- Granulated sugar – Lightly sweetens the crust.
- Salt –Enhances the chocolate flavor.
- Cold butter – Cold butter creates a tender flaky crust.
- Ice water – Use just enough to bind the dough together.
- Egg – Used for "gluing" the crusts together and brushing over the crust before baking for a shiny finish.
- Semi-sweet chocolate – I like to use Ghiradelli 60% Cacao Bittersweet Chocolate Premium Baking Chips because they have the best flavor.
- Powdered sugar – Helps create the perfect texture for the filling.
- Heavy cream – Creates a smooth chocolate fudge filling.
- Coffee emulsion (optional) – Adds a rich, natural coffee flavor to the icing.
Tools You’ll Need
- Food processor or pastry cutter
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheet or cookie sheet
- Parchment paper
How to Make Chocolate Pop Tarts
Make the Chocolate Dough
Start by adding your dry ingredients to a food processor. Pulse the flour, cocoa powder, granulated sugar, and salt until combined.
Add cold butter and pulse until you get coarse crumbs about the size of peas. This step is key for a tender chocolate pie crust.
Add the ice cold water. Start with 4 tablespoon and pulse. If the ddough still looks dry, add 2 tablespoon more. Blend just until the dough forms clumps. It should not be one solid ball. Grab a piece of dough and press it between your fingers. If it holds, you are good.
Turn onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and chill for at least 1 hour or overnight.
Make the Chocolate Filling
In a medium bowl combine the powdered sugar, cocoa, and chocolate pieces.
In a microwave safe container, warm the heavy cream just until it starts to steam.
Pour the warm cream over the chocolate, sugar and cocoa.
Stir until smooth. Add a small amount of coffee emulsion for extra depth.
Let it cool so it thickens into a chocolate fudge filling.
Roll and Cut the Dough
Remove the dough and let it sit at room temperature for about 10 minutes.
Roll on a lightly floured work surface using a rolling pin. Aim for a thin, even layer.
Use a sharp knife or pizza cutter to cut into even inch rectangles. These will be your top and bottom layers.
Place half of the dough pieces onto a parchment paper lined baking sheet.
Fill and Seal
Add about a tablespoon of the chocolate filling to the center of each rectangle.
Place the second half of the dough on top. Press edges with a fork to seal. This creates those classic little hand pies.
Bake
Transfer to a preheated oven at 350°F.
Bake for 15 to 20 minutes until set. The tops will look dry but not overly browned.
Move to a wire rack and let cool completely.
Add the Chocolate Glaze
Top each pastry with a tablespoon of glaze and add chocolate sprinkles if you want that classic look.
Let the glaze set up before serving.
Storage & Make-Ahead Tips
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for longer storage
- Freeze unbaked filled pastries for a quick bake later
Chocolate Pop Tart recipe
Ingredients
For the Chocolate Dough
- 2 cups all-purpose flour 240g
- 4 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 sticks cold butter 226g, cut into small pieces
- 4 to 6 tablespoons ice water
For the Filling
- ½ cup semi-sweet chocolate chips Ghirardelli 60% recommended
- ¼ cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons cocoa powder
- ¼ teaspoon coffee flavoring LorAnn brand is my favorite
For the Glaze
- ½ cup powdered sugar
- 2 tablespoons cocoa powder
- 1 to 2 tablespoons water
For Assembly
- 1 egg for egg wash
Instructions
Make the Dough
- In a food processor, combine the flour, cocoa powder, sugar, and salt. Pulse to blend the dry ingredients.
- Add the cold butter and pulse until the mixture forms coarse crumbs, about the size of peas.
- Add 4 tablespoons of ice water and pulse. Add more water, one tablespoon at a time, just until the dough starts to clump together. Do not let it form into a full ball. It should hold together when pressed between your fingers.
- Turn the dough out onto a surface, shape into a disk, and wrap in plastic wrap. Chill for at least 1 hour or overnight.
Make the Filling
- In a small saucepan or microwave-safe bowl, heat the heavy cream until warm.
- Pour over the chocolate chips and let sit for a minute, then stir until smooth. Add powdered sugar, cocoa powder, and coffee flavoring. Stir until thick and glossy.
- Let the filling cool so it thickens before using. For best results, make the filling the day before and refrigerate it. It will thicken into a scoopable texture that stays in place when you assemble the pop tarts.
Roll and Cut the Dough
- Remove the dough from the fridge and let it sit at room temperature for about 15 minutes so it is easier to roll.
- Place on a lightly floured surface and roll into a rectangle about 12 by 10 inches.
- To portion evenly, cut the dough into rectangles that are approximately 3 by 5 inches. This will give you evenly sized pop tarts.
- Place half of the rectangles onto a parchment paper lined baking sheet.
Assemble the Pop Tarts
- Whisk the egg in a small bowl.
- Brush egg wash around the edges of each bottom piece of dough.
- Add about 2 tablespoons of filling to the center and gently flatten it slightly.
- Place a second piece of dough on top. Press around the edges with your fingertips to seal, then crimp with a fork.
- For clean edges, use a bench scraper or sharp knife to trim if needed.
Bake
- Bake in a preheated oven at 350°F for about 20 minutes.
- The tops should look set and slightly firm.
- Transfer to a wire rack and let cool completely before glazing.
Notes
- Cocoa powder is used in the dough, filling, and glaze. You will need about 1 cup total, divided between each step.
- Powdered sugar is also used in multiple parts of the recipe. Measure everything out before starting to stay organized.
- If the dough becomes too soft while working, place the assembled pop tarts in the refrigerator for 15 minutes before baking.
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