CHOCOLATE STRAWBERRY POP TARTS RECIPE

This Chocolate Strawberry Pop Tarts Recipe calls for 11 ingredients. Flaky pie crust filled with vanilla strawberry jam. Made from scratch.

Ingredients

*Filling
1 heaping cup chopped strawberries (200g)
1/2 cup granulated white sugar (100g)
1 tbsp orange juice
2 vanilla beans* (or 2 tsp vanilla extract)
pinch of salt

*Pie crust
2 cups flour (240g)
1/2 tsp baking powder
1/2 tsp salt
1 cup cold butter (226g)
1/2 cup cold sour cream (115g)
1 egg (for brushing)

*Glaze
1 cup chocolate, melted (180g)

Instructions

Filling: Blend strawberries with a hand blender until smooth. Place a medium saucepan over medium-high heat and set a fine mesh strainer on top. Pour strawberries through the strainer into the saucepan. Press fruit and liquid through the strainer and discard solids. Bring to a boil for about 5-10 minutes until it has thickened to a jam-like consistency. Stir in vanilla and salt. Remove from heat and let cool to room temperature.

Pie Crust: Combine flour, baking powder, and salt in a large mixing bowl. Cut butter into cubes and work them into the flour mixture with your fingers until large pea-sized flakes are still visible. Add sour cream and fold into with a rubber spatula to combine. Knead a few times until it comes together.

1. Transfer the dough to a well-floured work surface. Roll the dough into an 8x10 inch rectangle and fold into thirds like a business letter. Rotate dough 90° and roll dough again into an 8x10 inch rectangle and fold like a business letter. Cover with plastic wrap and freeze for about 10 minutes.
2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
3. Roll dough out into square or rectangle with a 0.12-0.15 inch thickness (3-4mm). Cut out pop tarts sized rectangles. You will get around 16-20 rectangles. Place one heaping tablespoon filling in the middle of a rectangle. Place another rectangle on top. Seal the edges by using the tins of a fork. Cut 2-3 thin slits into the tops that the steam can escape throughout baking. Repeat until you run out of dough and filling. Brush with egg. Bake for about 22-24 minutes until golden brown. Let cool to room temperature.
4. Drizzle melted chocolate over the pop tarts. Store in an airtight container at room temperature up to 2 days.