These double chocolate pop-tarts feature a cocoa powder pie dough, a double chocolate filling, and a simple chocolate sugar glaze!
Yield:6 Large Pop-tarts 1x
For the dough:
1–2/3 cups (230 gm) all-purpose flour
3 tablespoons cocoa powder
1 tablespoon granulated sugar
¼ cup (50 gm) vegetable shortening
6 tablespoons (85 gm) unsalted butter, cold
Approximately 6 tablespoons ice water
For the filling:
½ cup (85 gm) semisweet chocolate chips
½ cup (113 gm) unsalted butter, chopped
¼ cup (30 gm) powdered sugar
3 tablespoons cocoa powder
For the icing:
½ cup (60 gm) powdered sugar
3 tablespoons cocoa powder (regular or dark is fine. See notes)
½ teaspoon vanilla extract
1–1/2 tablespoons water
To prepare the pop-tarts, begin with the dough. In a large bowl, stir to combine the flour, cocoa powder, and sugar. Using a pastry cutter or the backs of two forks, cut the shortening and butter into the dry ingredients until integrated evenly with pea-sized clumps throughout. Spoon in about 5 tablespoons of ice cold water and begin to gently stir the mixture into a shaggy dough. I usually end up adding about 7 tablespoons of ice water, but add as you go until the dough can be worked together into a ball. Pat out into a flat round disk and wrap in plastic wrap. Refrigerate for at least 2 hours until chilled.
In the meantime, make the filling. In a small saucepan over low heat, combine the chocolate chips and butter. Stir regularly until the chips and butter have melted down into a smooth mixture. Do not overheat or the chocolate will seize. Whisk in the powdered sugar and cocoa powder and place in the fridge to cool to a thick, spreadable peanut butter consistency. If it gets too thick you can gently reheat. We basically just need it thick enough to dollop into the pop-tarts. Don’t let it firm up completely though or you may break your dough.
When ready to assemble your pop-tarts, use a lightly floured rolling pin to roll the dough out on a lightly floured surface into an 8” wide rectangle that is about 1/8” thick. Use a ruler and a sharp knife to trim out pieces that are 3-1/2” x 4-1/2”. Place them on a baking sheet lined with parchment. Gather up dough scraps and work them into a ball to roll out again. Trim any additional pieces if you can. You should wind up with about 12 rectangles of dough. Dollop 2 tablespoons of the thickened filling into the center of half of the pieces and then use the back of a spoon to spread it out slightly, leaving a 1” border around the perimeter of the tarts. Use a pastry brush or a wet finger to trace an outline of water around the edges of those pieces- this will help the second piece of dough to stick well. Place a second piece of dough on top of each of the filled pieces and use the back of a floured fork to crimp the edges. Place the pan in the freezer to firm up for at least an hour.
When ready to bake, preheat the oven to 375 degrees and use your crimping fork to vent the tarts on top. Bake in the preheated oven for about 20 minutes or until the top and edges of the pastries are set. Set aside to cool completely while you make your glaze.
To prepare the glaze, combine all of the ingredients and whisk together. The icing should be thick enough to stay on top of the pop-tart. Add additional sugar to thicken or water to thin. Pipe or spoon the glaze on top.
I used dark cocoa powder for my glaze and made a second batch of lighter glaze with regularly cocoa powder for the drizzle. Both work great and this is totally optional!