Hot Chocolate Pop Tarts

Ingredients

For the dough:

• 315g plain flour
• 200g cold butter cut into little cubes
• 3 Tbsp icing sugar
• 60g cocoa powder
• 2 egg yolks
• 5 Tbsp water
• 1 extra egg for egg wash

For the fudge filling:

• 30g cocoa powder
• 60g brown sugar
• 150g milk (if you use red milk you’re a sicko)
• 180g milk choccie
• 30g butter, in little cubes again
• 2 teaspoons vanilla extract

For marshmallow icing:

• 2 egg whites
• 75g caster sugar
• 1 tsp vanilla extract

Method

• We’re going to kick things off with the fudge filling so channel your inner Bruce Bogtrotter
• chuck the cocoa powder, sugar and milk in a saucy little pan and pop over medium heat until it comes to a simmer
• Remove from the flamezzz and add the choccie, butter and vanilla and stir until all luscious and glossy
• pop it in the fridge to get lovely and thicccc

• Now it’s dough time
• Pop the flour, icing sugar and cocoa powder in a large n in charge bowl
• Rub in the cold cubed butter until it resembles bread crumbs
• Mix together the egg yolks and water and slosh into the dry ingredients.
• Mix in until a dough forms
• Wrap the pastry in cling film and chill in the fridge for 30 mins
• lol no I didn’t mean you, get out of the fridge you silly sausage hehe XD XD XD
• once you and your dough have finished chillaxin, roll out your dough to about 0.5cm thick
• cut out little rectangles (or if you’re feeling funky spice it up with a different shape)
• Place a blob of your filling on one of the rectangles (try to keep it centred because it will just leak out if it is close to the edges)
• beat your extra egg with a splash of milk to make an egg wash (this helps the pastry stick together and gives it a nice shine)
• brush a little of the eggwash around the edges of the first rectangle
• place another dough rectangle on top and using a fork crimp the edges together to make a little pasty type thing

• it can get quite steamy in the oven 😉 so cut a hole in the top to let the steam out
• brush egg wash all over each of your poptarts
• admire your work
• pop them in the oven at 190C for 15-20mins
• note – if you have filling spare keep hold of this because a lot of the filling can leak out, I like mine nice and MOIST so I slit the side and pour more of the filling in once they’re cooked

• Marshmallow icing:
• mix together your sugar and egg whites and place in a bowl of a pan of simmering water
• heat for about 3 mins then remove
• using an electric whisk beat until stiff
• add your vanilla and bob’s your uncle
• blob bits of the icing on
• If you happen to have a flame thrower lying around then you can use those to toast the marshmallow
• I improvised and wafted them over the hob – works wonders
• chuck a few choccie curls on there if you really want to add a bit of panache x x x