S'mores Pop Tarts

S'mores Pop Tarts

crust:

  • 1 1/2 cups all-purpose flour
  • 1 cup finely crushed graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold, unsalted butter, diced
  • 4-6 tablespoons ice water

filling:

  • 2 ounces semi-sweet chocolate, finely chopped
  • 1/4 cup heavy cream
  • 1/2 cup marshmallow cream/fluff

glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon dark corn syrup
  • 1/2 teaspoon vanilla
  • warm water
  • Kosher salt
Make the Dough:
Whisk together the flour, sugar and salt, and place in your food processor.  Scatter the cold butter over the flour, and pulse the food processor a few times until mixture is crumbly, with some pieces of butter the size of peas.  Don't over process the mixture.  When the dough bakes, the water will evaporate from the butter, creating little steam pockets in the crust, which is what gives it a nice flaky texture.

Sprinkle 3 tablespoons of ice water over the mixture and pulse a few times.  Add more water, a little at a time, until the dough starts to pull together.  Stop, turn the mixture out onto a work surface, and gather it all together.  It should be pretty thick and a little sticky.
 
On a lightly floured surface, roll the dough out 1/8 of an inch thick.  Cut into evenly sized squares or rectangles, at least 3x3, but no bigger than 3x5.  I was able to cut 12 rectangles measuring 3x5 (for 6 large pop tarts).  Set aside.

Prepare the filling:
Place the chopped chocolate in a bowl.  Warm the cream, in a saucepan or in the microwave, just until it's gently simmering.  Pour the cream over the chocolate; let stand for 3 minutes then stir until smooth.  Let cool for about 10 minutes until thickened a little, then scrape into a plastic bag or piping bag.  Spoon the marshmallow cream into another bag.

Place half the pieces of dough on a baking sheet lined with parchment or a Silpat.  Snip a small corner off the bags and pipe alternating stripes of chocolate ganache and marshmallow cream onto the dough, leaving a 1/2 inch border all around.  (Because the marshmallow cream was so sticky and difficult to work with, I piped all the marshmallow stripes first so that I could smooth them out with a wet knife as needed, and then went back and piped the ganache.)

Dip your fingers in water and moisten the edges of the dough, then place the other pieces of dough on top.  Use a fork dipped in flour to press all the edges firmly together.  Prick the top pieces of dough a few times with a sharp knife to vent steam.

Freeze for 30 minutes.

Bake and Glaze:
Preheat the oven to 400.  Bake the chilled pop tarts for 11-12 minutes, pale until golden brown.  Cool for 2-3 minutes on a wire rack.

Meanwhile, combine the powdered sugar, cocoa, corn syrup and vanilla, then drizzle in a very small amount of warm water at a time, just enough to reach the right consistency for a glaze.  Drizzle over the warm pop tarts;  before the glaze sets, sprinkle with a little Kosher salt and graham cracker crumbs.

Yields 6-8 pop tarts.

Recipe from Curly Girl Kitchen
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