Who doesn’t love pop tarts? Growing up I always wanted the naughty, incredibly bad for you Smore’s pop tarts. Not exactly the most nutrient rich breakfast, but heck, I was in high school not knowing what goes into those artificially–rich tarts.
Today, I love making pop tarts from scratch. To make them healthier without the detected taste I use spelt white flour. A lesser caloric option is also using buttermilk light.
As I mentioned in my Chocolate Scones recipe, I wanted to create a Valentines weekend for Seth before the official holiday.
l day. Seth will be in Europe for work so I surprised him with a weekend full of love snacks.
I had made so many chocolate pop tarts that I wanted to share them with my girlfriends. I wrapped them in small wrapping bags and cut out heart shapes from red wool and construction paper. I tied them together with natural twine.
Serves: 18 pop tarts Prep Time: 2hrs 30min. Cook Time: 18 to 20min. Total: 3hrs Difficulty: Easy
2 1/2 C. Spelt White Flour
1 t. Salt
3 T. Raw Sugar (I use turbinado)
2 Sticks of Cold Unsalted Butter (cut into tiny cubes)
7 T. Ice Water
1/2 C. Blackberry Jam
1/2 C. Organic, Natural Chocolate Hazelnut Spread
1 Egg + 1 t. Water, beaten slightly together
INSTRUCTIONS FOR CHOCOLATE POP TARTS:
In a food processor pulse together the spelt flour, salt and sugar just enough so there blended together.
Add the butter and pulse until the mixture is the consistency of coarse sand.
Add the water 2T at a time until the dough forms together. You should be able to pinch the dough with your fingers and the dough won’t crumble.
If the dough is still crumbly add 1T of water at a time until the dough is not breaking apart.
Place the dough onto a floured work surface and knead a few times.
Divide the dough in half and flatten each section of dough to resemble a DVD.
Place each dough in separate plastics wrap and place in fridge for at least 2 hours.
Preheat oven to 375F.
Line parchment paper on a baking sheet.
In a small bowl crack the egg and add the 1T water and mix lightly. Get your brush to paint on the egg mixture.
Remove one disc of dough at a time and with a rolling-pin roll dough out into a square shape about 1/8″ thick.
With your heart-shaped cookie cutter, cut as many hearts with the rolled out dough.
Remove the heart-shaped dough and place on the parchment paper.
Brush every other heart cutout with the egg mixture.
Using a spoon, scoop out the chocolate hazelnut spread and place a dollop in the middle of the heart.
Place a smaller scoop of blackberry jam on top of the chocolate.
Take the non egg washed heart dough piece and place on top of the chocolate jam.
Using a fork, begin to seal the edges of the dough with each other.
Using the egg wash again, brush all over the top of the chocolate pop tart.
Sprinkle with the raw sugar.
Repeat until all the dough is used.
Bake for 18 to 22 minutes.
Serve chocolate pop tarts warm. A great combination dessert treat is with a scoop of vanilla ice cream.