She Strengthens

Indulge in Decadent Chocolate Pastry Tarts

A Delicious Twist on the Classic Pop Tart

Imagine a flaky, cocoa-flavored pastry wrapped around a rich, fudgy chocolate ganache center, topped with a light vanilla glaze. Sounds heavenly, right? These handcrafted pastry tarts are a game-changer for anyone with a sweet tooth.

Getting Started

Before you begin, note that you can roll out the dough scraps to make 1 or 2 more tarts, but you’ll need extra filling and glaze. You can also prepare the dough a day in advance, just be sure to let it soften at room temperature for about 10 minutes before rolling out. These treats are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days at room temperature. Reheat them in a 300°F oven for about 10 minutes if desired.

The Ingredients

For the dough:

• 2 cups all-purpose flour
• 4 teaspoons natural unsweetened cocoa powder, sifted
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 2 large egg yolks
• 1/4 cup milk (not nonfat)

For the chocolate filling:

• 3 ounces semisweet chocolate, very finely chopped
• 1 tablespoon unsalted butter, cut into small pieces and at room temperature
• 1/4 cup heavy cream
• 1 teaspoon granulated sugar
• Pinch fine salt

To assemble the tarts:

• Flour, for rolling the dough
• 1 large egg
• 1 teaspoon water

For the glaze:

• 3/4 cup powdered sugar, sifted
• 4 teaspoons milk (not nonfat), plus more as needed
• 1/4 teaspoon vanilla extract

Crafting the Pastry Dough

Whisk together flour, cocoa, sugar, and salt in a large bowl. Add the cold butter and toss until well coated. Use a pastry blender or your fingers to cut the butter into the dry ingredients until pea-size pieces form. Whisk the egg yolks and milk in a small bowl, then add to the flour mixture and mix until large clumps form. Turn the mixture out onto a work surface and knead briefly until the dough comes together. Divide the dough into 2 equal portions, shape into rectangles, and refrigerate for at least 1 hour.

Preparing the Chocolate Filling

Place the chopped chocolate and butter in a medium heatproof bowl. In a small saucepan, combine the cream, sugar, and salt over medium heat, stirring until the sugar dissolves and the mixture is just at a simmer. Pour the cream mixture over the chocolate and butter, letting it sit until melted. Gently stir until smooth, then refrigerate until stiffened but still spreadable.

Assembling the Tarts

Heat the oven to 375°F. Line a baking sheet with parchment paper. Roll out one dough portion into a rough 12-by-10-inch rectangle, trimming and cutting into 6 equal rectangles. Transfer the rectangles to the prepared baking sheet, leaving space between each. Brush a thin coating of egg wash over each rectangle, then spoon the chocolate filling onto each, spreading into an even layer. Place the pricked rectangles on top, pressing on the edges to adhere and gently flattening the filling. Crimp the edges with a fork dipped in flour. Bake until puffed and flaky, about 23 to 25 minutes.

The Finishing Touches

For the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until evenly combined. Drizzle about 1 tablespoon of the glaze over each pastry, letting it set before eating. Enjoy your decadent chocolate pastry tarts!