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Double Chocolate Pop Tarts from Felix & Greg

Dark Chocolate Pop Tarts

I am an ardent fan of taking beloved childhood treats and giving them a bonafide fancy grown up makeover.  Especially when that revamp includes chocolate.  

I won't dilly dally with a long winded write up about the halcyon days of my youth and my love of Pop Tarts.  We all loved them and now we can have them again just better. 

Few things in life are better than a flaky buttery pastry crust filled with luscious dark chocolate ganache topped with even more delectable dark chocolate.  And what makes this recipe especially wonderful is that our friends, Felix and Greg, once again built in time saving baking shortcuts.  Because when you want a tasty chocoalte pop tart time is of the essence.  

Dark Chocolate Pop Tarts


1 c heavy whipping cream
2 c 55% Euphoria Chocolate Company Dark Chocolate Buttons

Pop Tarts
2 boxes (30 oz. total) pie dough (4 full rounds)
1 c Euphoria Chocolate Ultra Chocolate Sauce (or ganache)
1 egg, beaten
1 cup chocolate ganache, for topping
pinch of flake salt



Heat whipping cream in microwave until very hot, 45-60 sec. Warm in short bursts and watch closely so it doesn’t boil over.

Place chocolate in a mixing bowl. Pour hot cream over and stir until completely melted. Heat 10 sec in microwave, if necessary, until smooth. Set aside to cool.

Pop Tart

Preheat oven to 400°. Cut edges from each round of dough, working with one at a time on a floured surface. Cut pie dough into 4 equal rectangles, using a paper template to measure each as you go.

Fill center with 2 oz Ultra Chocolate Sauce or ganache (approx. 3T, heaping). Spread gently, leaving plenty of border/edge. Brush border with beaten egg and top with pie dough rectangle, crimping edges gently with tines of a fork. Transfer to a parchment- or baking mat-lined sheet pan. Poke a few holes in top of tarts.

Bake 15-18 min until golden on top and bottom. We didn’t brush the tops of ours with egg wash; however, you can before baking if you’d like a shinier finish. Let cool to room temp and top with a generous tablespoon or two of ganache, spreading gently. Give each tart a tiny pinch of flake salt, if desired. Keep in airtight container until ready to serve.