A little love for the toaster tart.

pop tarts

Let’s face it.  It’s basically a pie for breakfast.  A treat.  So let’s go all out and do it right.  Chocolate dough for the tart, peanut butter and nutella for the filling and a vanilla cinnamon frosting.  Oh yes.

Completely freezable, toastable and enjoyable :)

Directions for chocolate dough

1 1/4 cups flour
1/3 cup sugar
2 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 tsp cinnamon
6 tablespoons unsalted butter, cold and cubed
3 large egg yolks, beaten
1/2 teaspoon pure vanilla extract

1. Into a large mixing bowl sift together the flour, sugar, cocoa, salt and cinnamon.

2. Cut in the cold, cubed butter until crumbly.  Make a well in the center and pour in egg yolks and vanilla.  Blend until the mixture forms moist crumbs.

3. Turn dough out onto a, lightly floured surface and knead until smooth.  Don’t overwork the dough.  Form it into a ball, wrap it into plastic and chill for at least 30 minutes.

Directions for Filling
6 Tbsp nutella or similar
6 Tbsp smooth or crunchy peanut butter
1 Tbsp flour

Combine ingredients well.  The addition of flour helps the mixture not run out of the tarts when baking.

Directions for Glaze
1/2 cup powdered sugar
3 tsp milk
1/4 tsp cinnamon
1/4 tsp vanilla extract

Mix together all ingredients and spread over completely cooled tarts.  Let tarts sit for a while to let the icing firm up.

Assembling the Tarts 

1. Roll the now chilled dough onto a lightly floured surface or directly onto parchment paper (I find this easiest) so that it is 1/8 inch thick.  Cut as many 3.5×5 inch rectangles as you can.  Measure using a ruler or just cut a piece of paper to size and use that as your reference.

2. Prepare an egg wash by beating one large egg with 1 Tbsp of cold water.  Brush the top of ALL of the rectangles.

3. Add approximately 2 Tbsp of filling to half of the rectangles, leaving a bit of space around the edges.

4. Top the filled layers with the remaining tops, putting the egg wash side down towards the filling.  Press around the edges with your finger, sealing the edges.  Crimp with the edges of a fork.  Finish them by coating the tops of the tarts with the remaining egg wash.

5. Lay assembled tarts on a parchment lined baking sheet and chill for at least 30 minutes.  The dough will bake up flakier if it is cold when it hits the oven.

6. Bake in a preaheated, 350F oven for 24-28 minutes.  Remove from oven and let the tarts set on the baking sheet for another 5 minutes, before transferring to a rack to cool.

Will give you approximately 12, 3x5inch rectangles, yielding 6 pop tarts.  Dough freezes well if you wish to make ahead.

Once the tarts are completely cooled, spread the frosting over the tops.  Let the frosting set until firm to the touch, before wrapping extras and refrigerating / freezing.

Reheat in a warm oven or in the toaster for a special breakfast treat.
Or mid-day … the evening… a midnight craving….

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  1. says

    Oh my goodness, those look so good! I don’t buy poptarts because of all the junk in them, but I’ve made them a few times. These look so good! I definitely will be trying these. Yum!

  2. says

    !!!! This is such a good idea! Dietary choices have kept Poptarts out of my hands for years so I’m always looking for creative (and clearly superior) replications. Thank you for the inspiration!

  3. Back for Seconds says

    These are awesome, Amber! Gotta love pie for breakfast, right? I’m featuring these tonight at the Back for Seconds Social, congrats!!

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