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Fudge Chocolate Pastry Tarts (Like Pop Tarts!)

Fudge Chocolate Pastry Tarts (Like Pop Tarts!)

  • Author: Sally
  • Total Time: 45 minutes
  • Yield: 9 pastry tarts 1x

Description

Homemade, rich, and chocolaty, these Fudge Chocolate Pastry Tarts are the perfect mix of nostalgia and indulgence! Flaky cocoa-infused pastry, a gooey fudge filling, and a smooth chocolate icing make these tarts a delicious treat that rivals the store-bought version. Great for breakfast or dessert, they are easy to make and fun to customize with sprinkles!

Ingredients

Scale

Dough & Assembly:

  • 2 1/4 cups (281g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder (natural or Dutch-process)
  • 2 tablespoons (24g) granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) cold whole milk
  • Egg Wash: 1 egg beaten with 1 tablespoon (15ml) milk

Fudge Filling:

  • 4 ounces (113g) semi-sweet chocolate, coarsely chopped
  • 1/4 cup (60ml) whole milk
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (14g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract

Cocoa Icing:

  • 1 tablespoon (14g) unsalted butter
  • 2 tablespoons (30ml) water
  • 1 cup (120g) confectioners’ sugar
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Optional: sprinkles for garnish

Instructions

  1. Make the Dough:
    In a food processor (or bowl), combine the flour, cocoa powder, sugar, and salt. Add cold, cubed butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs. Slowly add cold milk in 3 parts, pulsing or stirring until the dough comes together. Form into 2 discs, wrap in plastic, and refrigerate for at least 2 hours.
  2. Make the Fudge Filling:
    In a saucepan over medium heat, melt the chocolate, milk, and sugar. Stir constantly until smooth. Remove from heat, add butter and vanilla, and stir until fully combined. Let the filling cool and thicken to a peanut butter-like consistency.
  3. Roll Out the Dough:
    After chilling, roll one dough disc into a 9×12-inch rectangle on a floured surface. Cut into nine 3×4-inch rectangles. Repeat with the second disc.
  4. Assemble the Tarts:
    Lay half of the rectangles on a baking sheet lined with parchment paper. Brush the edges with egg wash, spoon 1 tablespoon of fudge filling into the center of each. Top with another dough rectangle and seal the edges with a fork. Poke holes in the top to vent and refrigerate the assembled tarts for 15 minutes.
  5. Bake the Tarts:
    Preheat oven to 375°F (191°C). Brush the tarts with egg wash and bake for 25-26 minutes, until the edges are set. Cool on a wire rack before icing.
  6. Make the Icing:
    Melt the butter and water together, then whisk in the confectioners’ sugar, cocoa powder, and vanilla. Let the icing cool slightly before spooning onto the cooled tarts. Add sprinkles immediately if desired.
  7. Serve & Store:
    Enjoy immediately or store tarts in an airtight container at room temperature for 1 day, or refrigerate for up to 1 week. You can also freeze the tarts for up to 3 months.

Notes

  • Make sure to chill the dough for at least 2 hours before rolling out to ensure a flaky crust.
  • You can freeze the unbaked tarts for future use. Just assemble, freeze, and bake when needed!
  • Prep Time: 20 minutes (+2 hours chilling)
  • Cook Time: 25 minutes

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Find it online: https://ladysavor.com/fudge-chocolate-pastry-tarts-like-pop-tarts/