Homemade Double Fudge Poptarts are an upgraded version of the pastry you know and love. This chocolate fudge dough is filled with ganache filling, topped with chocolate glaze, and decorated with sprinkles! Fun to make, impressive to serve, and delicious to eat, these tarts will be your new favorite bake!
Fudge Poptart Process Overview
- Make the Fudge Filling (4 ingredients)
- Make the Pastry Dough (using your hands and 1 bowl)
- Refrigerate the Pastry Dough (30 minutes)
- Assemble the Pop Tarts (10 minutes)
- Freeze the Pop Tarts (10 minutes)
- Bake the Pop Tarts (15-20 minutes)
- Make the Frosting (3 ingredients and 1 minute)
- Frost the Pop Tarts (so easy)
Double Fudge Pastry Ingredient Overview
Though this recipe might look like a long list of ingredients, I'm almost positive that you have the majority of these in your pantry! There are many kitchen staples on this list!
All purpose flour, Unsweetened Cocoa Powder, Powdered Sugar, Salt, Water, Unsalted Butter, Eggs, Semi Sweet Chocolate Chips, Heavy Whipping Cream, Milk
That's it. That's all this is! It's going to be daunting when you scroll down, but that's only because this pop tart is a TRIPLE chocolate threat- chocolate dough, chocolate fudge filling, and chocolate glaze. Each will take you, AT MOST, 10 minutes to make. The glaze will be done in literally a minute, so you really only have two things to make!
Tips for Filling and Assembling Fudge Poptarts
The filling and assembling of the homemade double fudge poptarts will likely be the most time consuming portion of the process. It isn't particularly difficult, it just takes a little more work than your other steps! It's important that you follow these few tips, as they really will help you to have the pop tarts of your dreams!
- Use about 1 ½ tablespoons of fudge filling in each pop tart. Using any more will likely lead to the pop tarts leaking.
- Put the filling towards the middle of the rectangle, leaving at least ½ inch of space around the outside. This will also prevent the filling from spilling out.
- Apply egg wash to the ½ inch space around the edges to help the top and bottom layers stick together.
- Squish the top and bottom layers together around the outside of the pop tart to further prevent leakage.
- Firmly press the fork around the outside of the pop tarts to crimp the edges. Squish the fork down and slide it out to make this process easier.
- Place the tarts in the freezer for 10 minutes before baking.
Serving, Storing, Freezing Chocolate Tarts
I recommend serving these the day they are made. They are freshest, softest, and most flavorful immediately after being baked.
However, if you aren't serving within a few hours of baking, store at room temperature in an airtight container. I recommend heating the pop tarts in the microwave for about 10 seconds before serving.
If you have pop tarts left over, store them at room temperature for up to 3 days.
Want to prepare these ahead of time? Freeze the poptarts before baking. After assembling and freezing (uncovered) for 10 minutes, place them in an airtight container or Ziploc bag with parchment paper between the layers. Store uncooked pop tarts for at most 3 months. Remove and let thaw at room temperature before baking or cook for an extra 3-5 minutes.
These pop tarts can be stored UNFROSTED for up to 2 months after they are baked and cooled. Freeze using the same method- in an airtight container or Ziploc bag with parchment paper between the layers as needed. Thaw at room temperature before heating them in the oven at 400 for about 5 minutes before frosting.
Homemade Double Fudge Poptarts are an upgraded version of the pastry you know and love. This chocolate fudge dough is filled with ganache filling, topped with chocolate glaze, and decorated with sprinkles!
For the Dough
- 2 cups all purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered sugar
- ¼ tsp salt
- 1 cup unsalted butter, cold and sliced
- 2 egg yolks, cold
- 3-5 tablespoons ice cold water
For the Egg Wash
- 1 large egg
- ½ teaspoon water
For the Filling
- ¼ cup unsweetened cocoa powder
- 1 ⅓ cup semi sweet chocolate chips
- ½ cup heavy cream
- ¼ cup unsalted butter, sliced
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons milk
For the Filling
- In a medium-sized saucepan over medium heat, stir cocoa powder, 1 cup of chocolate chips, and heavy cream together until smooth. Mixture will be slightly thick. Remove mixture from heat once fully combined.
- Mix in sliced butter pieces and remaining ⅓ cup of chocolate chips. Mix until smooth- mixture will look thin. Allow the fudge to cool at room temperature for 5 minutes before transferring to the fridge to thicken for 30 minutes.
For the Dough
- In a large (preferably tall) bowl, whisk flour, cocoa powder, powdered sugar, and salt together.
- Add thinly sliced butter pieces to the bowl, using your hands to squeeze the butter pieces into the flour mixture. Mix and continue squeezing for about 5 minutes until the mixture turns crumbly. There should be more crumbly pieces than flaky pieces. Be patient!
- Add both egg yolks, mixing with a wooden spoon to combine.
- Add water by the tablespoon until mixture becomes smooth and tacky. I used about 3 ½ tablespoons of water. If it becomes sticky, add a teaspoon of flour until the dough returns to its drier texture.
- Divide dough in half, create 2 disks of dough, and wrap each disk in plastic wrap. Place disks in the fridge for 30 minutes-1 hour.
- Remove one dough disk from the fridge. On a clean surface sprinkled with flour, roll the dough out using a rolling pin. Dough should be ⅛ inch thick… very thin. To ensure that the fudge filling really shines, do not go any thicker than ⅛ inch thick.
- Cut dough into 3×4 inch rectangles using a sharp knife or pizza cutter. You should get about 4 rectangles from this first dough disk.
- Repeat this process with your second dough disk.
- Place the rectangles on the baking sheet.
- Place no more than 1 ½ tablespoons of fudge filling towards the center of half of the rectangles. Leave at least ½ inch of space around the outside of each rectangle to prevent leakage.
- Combine your egg with your dash of water. Use a pastry brush, clean paint brush, or even a paper towel to brush your egg wash around the outside of the rectangles with fudge filling. I use these to brush the egg wash, but whatever you have will work!
- Top each filled tart with one rectangle of dough, pressing around the outside of each pastry to squeeze the two layers together. Use a fork to crimp the edges, pressing down around the outside of each tart.
- Preheat oven to 400 degrees Fahrenheit. Place tarts in the freezer for 10 minutes.
- Line baking sheets with parchment paper.
- Remove tarts from the freezer, and place them at least two inches apart on the baking sheet.
- Brush the tops of the pastries with the remaining egg wash.
- Bake at 400 for 16-18 minutes.
- Cool for at least 10 minutes before frosting.
For the Glaze
- In a medium bowl, whisk powdered sugar and cocoa powder. Add milk, and stir to combine. Mixture should be smooth, slightly thick, and will harden when left untouched. Simply stir it to return it to its original consistency.
- Top slightly cooled tarts with about 1 teaspoon of glaze. If using sprinkles, top immediately before the glaze hardens. Glaze will harden within about 10 minutes but will never fully harden.
Keywords: Patries, Pastry Dough, Homemade Poptarts, Pop Tart, Fudge Tart, Chocolate Tart