Peaches and Cream Peaches and Cream

Tuesday, February 14, 2012

Raspberry Chocolate Pop Tart 

Happy Valentines Day!! <3 <3

 If you don’t have a significant other…well…who really needs someone when they can curl up on the couch with these ridiculously cute pastries? Plus they would be good with lots and lots of ice cream…and a movie (your choice). Do you see where I’m going with this? Let’s make this day special and not count calories, okay?

This recipe has been around several blogs, but it originates with Joy the Baker. Seriously, this girl can bake. She’s an amazing source of information and inspiration. The pastry used for this recipe comes out quite flakey. I was slightly skeptical at first when I was reading it through, but it works perfectly. You can place various fillings that will satisfy your cravings, but to coordinate with Valentines Day, I chose a raspberry-chocolate filling. I hope you enjoy it as much as I did….they don’t last long.


Raspberry Chocolate Pop Tart

For the Crust
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into cubes
1 large egg
2 tablespoons milk
1 large egg (for brushing the dough)

For the filling
1 ½ cup raspberries
2 tbsp sugar
1 tsp vanilla
Splash of lemon juice
1 tbsp cornstarch mixed with 1 tbsp water
1 ½ ounces semisweet chocolate, chopped

For the glaze
1 cup powdered sugar
2-4 tbsp milk
½ tsp vanilla extract

For the Crust
In a medium bowl, whisk together flour, sugar and salt. Add the unsalted butter into the mixture and work it in until only pea sized lumps remain in your mixture.  The mixture should also hold together when squeezed into a ball.
In a small bowl, beat the egg with the milk.  Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture.  Using a pastry mat or a clean counter, add a small amount of flour and knead until it comes together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.
For the filling:                                                                                                                                           Stir in the raspberries, sugar and vanilla together. Mix the lemon juice and cornstarch into the mixture. Press some of the raspberries into the side of the bowl to soften. Add the chocolate until well combined.
On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness.  The dough should be slightly larger than 9×12-inches. Using a heart-shaped cookie cutter, cut out the pastry. Repeat with the other ball. I was able to cut out 30 pastries total.
Brush 15 of the 30 heart shaped pastries with the beaten egg. This will act as the glue for the top layer of dough.  Spoon about one teaspoon and a half of raspberry filling into the center of each brushed dough heart. Top with a piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.
Position a rack in the upper third of the oven and preheat to 350 degrees F. Let tarts rest in the fridge for 30 minutes while the oven preheats.
Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.
White the tart bakes, whisk together the glaze and set aside.
Let baked tarts rest on a cooling rack to cool completely, and then use a spoon to drizzle the glaze over the pop tarts. 
*Pastry is best served within two days.
Source: Pastry from Joy the Baker

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