Fudge Chocolate Pastry Tarts (Like Pop Tarts!)

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These homemade Fudge Chocolate Pastry Tarts are a delightful twist on the classic Pop Tarts you know and love! With a rich cocoa dough, filled with luscious fudge, and topped with a smooth chocolate glaze, these tarts are like biting into a dream. Perfect for breakfast or dessert, they combine the nostalgia of store-bought pop tarts with a homemade touch that’s even more delicious. Best of all, they’re easier to make than you might think, and they freeze beautifully for a quick treat later!

Rich, Chocolaty Pastry Tarts

The secret to these amazing chocolate pastry tarts lies in a few simple steps that yield incredible results. From the flaky, buttery cocoa-infused dough to the gooey fudge filling, every bite is a chocolate lover’s dream come true.

These Fudge Chocolate Pastry Tarts are great for when you want to indulge a bit, whether it’s breakfast, snack time, or dessert. The fudgy filling pairs perfectly with the slightly crispy pastry, and the cocoa icing drizzled on top makes them irresistible. You can even add sprinkles for a pop of color and fun!

This recipe will take you step by step through creating the dough, making the fudge filling, and assembling everything to bake these delicious tarts. You won’t believe how easy it is to make these at home!

Ingredients for Fudge Chocolate Pastry Tarts

Here’s a breakdown of the ingredients you’ll need for each component of these homemade fudge chocolate pastry tarts. From the rich pastry dough to the decadent fudge filling and the smooth cocoa icing, these ingredients work together to create a treat you won’t be able to resist.

Dough & Assembly

• All-Purpose Flour – The base of the dough, ensuring structure and flakiness. Be sure to measure correctly by spooning and leveling.
• Unsweetened Cocoa Powder – Adds a deep chocolate flavor to the pastry. You can use natural or Dutch-process cocoa for this recipe.
• Granulated Sugar – Just a touch to sweeten the dough without overpowering the chocolate flavor.
• Salt – Balances the sweetness and enhances the overall flavor.
• Unsalted Butter – Cold butter is crucial for a flaky crust. Make sure it’s very cold and cubed before mixing.
• Cold Whole Milk – Helps bind the dough together and keeps it tender. The cold temperature helps maintain the dough’s structure.
• Egg Wash – A mix of egg and milk that is brushed on the pastry for a golden, shiny finish when baked.

Fudge Filling

• Semi-Sweet Chocolate Bar – Provides the rich, fudgy filling. Use a high-quality chocolate bar for the best results.
• Whole Milk – Adds creaminess to the fudge filling.
• Granulated Sugar – Sweetens the filling just enough to complement the chocolate.
• Unsalted Butter – Cold butter stirred into the filling adds a smooth, silky texture.
• Vanilla Extract – Enhances the chocolate flavor and adds a touch of warmth.

Cocoa Icing

• Unsalted Butter – Melted to form the base of the icing.
• Water – Helps thin out the icing for easy spreading.
• Confectioners’ Sugar – For a smooth, sweet finish to the icing.
• Unsweetened Cocoa Powder – Gives the icing its rich chocolate flavor.
• Vanilla Extract – Adds depth to the chocolate icing.
• Optional Sprinkles – Add fun and color to the tarts if you like a decorative touch.

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How to Make Fudge Chocolate Pastry Tarts

Crafting these homemade fudge chocolate tarts involves making the dough, preparing the fudge filling, assembling, and baking. These steps will guide you through each part of the process for a perfect result every time.

1. Prepare the Dough: Combine flour, cocoa powder, sugar, and salt in a large food processor or bowl. Add the cold cubed butter and pulse (or use a pastry cutter) until you see pea-sized crumbs. Gradually add the cold milk in small increments until the dough clumps together. Avoid overmixing. Shape the dough into two discs, wrap in plastic, and chill for at least 2 hours.
2. Make the Fudge Filling: While the dough chills, prepare the filling by melting chocolate, milk, and sugar together in a saucepan over medium heat. Once smooth, stir in cold butter and vanilla extract. Let the mixture cool to thicken to a peanut butter-like consistency.
3. Roll Out the Dough: Once the dough is chilled, remove one disc and let it warm up for 10 minutes. Roll the dough into a rectangle and cut it into 3×4-inch pieces.
4. Assemble the Tarts: Place the dough rectangles on a lined baking sheet. Spoon a tablespoon of the fudge filling into the center of each piece, brush the edges with egg wash, and top with another dough rectangle. Seal the edges with a fork and poke holes on top to vent. Chill the assembled tarts in the refrigerator for at least 15 minutes.
5. Bake: Preheat the oven to 375°F (191°C). Brush the tarts with egg wash and bake for 25-26 minutes until the edges are set.
6. Make the Cocoa Icing: While the tarts bake, prepare the icing by melting butter with water. Whisk in the cocoa powder, confectioners’ sugar, and vanilla. Let the icing cool slightly before spreading on the cooled tarts.

These steps will result in perfectly rich, chocolaty pastry tarts with a decadent fudge filling and a smooth, sweet icing.

How Long to Bake Fudge Chocolate Pastry Tarts

Baking these fudge chocolate pastry tarts to perfection requires just the right amount of time to ensure a crisp, flaky crust while keeping the filling gooey and delicious. Here’s how to time it right:

• Preheat your oven to 375°F (191°C) before baking.
• After assembling the tarts and chilling them, bake for 25-26 minutes, or until the edges are set and the tops appear lightly golden. This baking time ensures the dough becomes crisp while keeping the rich, fudgy filling intact.
• The edges should be firm, but the centers may still feel soft due to the filling—this is normal. The tarts will continue to set as they cool.

Cooling the Tarts

• After baking, allow the tarts to cool for at least 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. This helps the pastry finish cooking and sets the filling perfectly.
• For best results, let the tarts cool completely before icing. The icing will spread more evenly, and the pastries will taste even better once they’ve fully cooled.

How to Store Leftovers

If you have any leftover tarts (though they tend to disappear fast!), here’s how to store them:

• Room Temperature: Store the tarts in an airtight container at room temperature for up to 1 day.
• Refrigerator: For longer storage, place the tarts in an airtight container and refrigerate for up to 1 week. This keeps the pastry crisp and the fudge filling fresh.
• Freezer: These tarts freeze beautifully! Wrap each cooled tart individually in plastic wrap and then store in a freezer-safe container or zip-top bag for up to 3 months. When ready to eat, thaw overnight in the refrigerator or on the counter, and warm in the microwave or toaster oven if desired.

Tips for Best Results

• Chill the Dough: Don’t skip the chilling steps for the dough before and after assembly. This ensures the pastry holds its shape and bakes up nice and flaky.
• Seal the Edges Well: Use a fork to crimp the edges thoroughly to prevent the filling from leaking out during baking. A good seal also helps keep the tarts neat and easy to handle.
• Don’t Overfill: Stick to about a tablespoon of fudge filling per tart. Overfilling can cause the filling to spill out during baking.

Following these tips will help ensure your fudge chocolate pastry tarts turn out perfectly every time!

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