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This toaster tart could be a first cousin of pain au chocolat. A flaky cocoa-flavored pastry surrounds a fudgy chocolate ganache center. These hand pies are drizzled with a light vanilla glaze.
Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze.
You can make the dough a day in advance; just be sure to let it soften at room temperature for about 10 minutes before rolling out.
Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended.
This recipe was featured as part of our Make Your Own Pop Tarts project.
For the chocolate filling:
To assemble the tarts:
For the glaze:
by Emily Cappiello | If you’ve ever opened a box of Chinese take-out and it turns out to be not exactly what you ordered...