This home-made Raspberry White Chocolate Pop Tarts Recipe will have you reminiscing about your childhood. Buttery shortcrust pastry filled with fresh raspberry jam and melted white chocolate will prove the easy treat you have been waiting for.
Store bought pop tarts that you threw in the toaster were a food item that we all hankered for as a kid ... but in reality weren’t that great for you (hello packed full of sugar). This home-made version is the best alternative to those store-bought nasties. Imagine melt in your mouth buttery pastry filled with fresh raspberry jam and a melting chunk of white chocolate. I kid you not, these are easy and delicious and made in small batch quantities that can easily be doubled.
How to Make Raspberry White Chocolate Pop Tarts
I make mine with Sweet Short Crust Pastry. I adore making pastry as I find the process quite therapeutic. And if you prefer homemade then make sure to check out my recipe here. I make the full quantity of pastry and then cut it in half, I then use half for this small batch recipe and freeze the other half. If you’re going to the effort of making pastry, doing this is a great option- I mean you can pull out that second half of pastry whenever you have another hankering for pop tarts!
However, that being said if you don’t have the time, patience or inclination to make home- made pastry, then buy some. Go store bought. Seriously, I just want you to make this recipe in the easiest way possible for YOU.
Roll out dough to approx 40cmx30cm and then cut 12 small rectangles measuring 11cmx7cm. It makes 6 pop tarts. I used a ruler, but free hand it if you like. The rectangles can be whatever size you like, as long as you get an equal number so that you have ‘bottoms’ and ‘tops’ to the pop tarts. Then stamp half of the rectangles with a small cookie cutter. (Or just cut a cross in the centre). These rectangles are your ‘tops’ and the cut outs are the steam holes.
On the ‘bottom’ rectangles, brush with egg wash all the way around the edge. Dollop a couple of teaspoons of jam into the centre, add a couple of chunks of white chocolate and then add fresh raspberries (the fresh raspberry is totally optional and only is you have them!)
Place the ‘tops’ over the dough, jam and chocolate rectangles and using your finger tips press down all around the edge. Then using the tines of a fork press the edges together. The shape of the pop tart can go a bit irregular at this point so to neaten them up I ran a knife all around to trim the edges. (But that’s the neat freak coming out in me ... you don't need to do this)
Place the pop tarts on a lined baking tray and brush the tops with egg wash. Refrigerate baking tray for 30 minutes. Then bake for 25-30 minutes until lightly browned. Note: refrigerating the dough helps chill the butter and then prevent spreading in baking.
Drizzle melted white chocolate over the baked pop tarts and then dive in. Eat whilst they are hot or let them cool down and enjoy.
To Store your Pop Tarts
Store in an air tight container for up to three days or in the refrigerator for up to 6 days.
If you want to warm them up then place in a pre-heated oven for 5-10 minutes.
To Freeze the Pop Tarts
Once baked and cooled then freeze in an air tight container for up to 3 months.
To thaw, place in the refrigerator to de-frost then bake in a pre-heated oven for 10 minutes until the pastry is warm and crunchy.
What other Flavour Pop Tarts Can you Make?
Strawberry and Cream Cheese: Stir vanilla extract into the cream cheese then dollop cream cheese and strawberry jam into the middle
Blueberry with Lemon: Add lemon zest to your pastry dough before rolling out and then fill with blueberry jam
Banana Caramel: Dollop caramel and then add slices of fresh banana
Chocolate Orange: Orange marmalade with dark chocolate squares...can you imagine the taste of that!!
Brown Sugar Cinnamon: If cinnamon is your thing (its not mine but I know I’m in the minority!), then Sally makes a great brown sugar cinnamon combination.
Can you see where I am going here? Raspberry White Chocolate Pop Tarts are just the tip of the ice-berg when it comes to flavour combinations. You can fill them with whatever takes your fancy. Get imaginative!
FOR MORE SMALL BATCH RECIPES, TRY OUT:
Raspberry White Chocolate Pop Tarts, Small Batch
Sweet Shortcrust pastry
- 1 batch Sweet Short Crust Pastry
- 170 g raspberry jam
- 70 g white chocolate, broken into chunks
- 125 g punnet fresh raspberries, optional
- 1 egg, beaten for egg wash
- 30 g white chocolate, melted
- Make one batch of Sweet shortcrust pastry. Once you have made the dough and just brought it together on your work surface, halve the dough before resting in the fridge, halve the dough. Wrap one half and refrigerate for 30 minutes minimum; this is the one we’ll be using for these pop tarts. Wrap the other half well in cling wrap and freeze for another time.
- Once the dough has chilled for the 30 minutes or more, remove it from the fridge and let it come to room temperature for 20 minutes until it can be rolled. Pre-heat oven to 180C/350F. On a floured surface, roll the dough out and cut it into 11cm x 7cm rectangles. Ensure that you have an even number of rectangles. In the centre of half of the rectangles, using a mini cookie cutter, stamp out or merely cut small crosses (these are steam vents and the ‘tops’ of your pop tarts).
- These are your ‘bottoms’; brush around the perimeter of each rectangle with egg wash. Place a heaped teaspoon of raspberry jam and a couple of white chocolate squares into the centre of each rectangle ‘bottom’. Optional, add 1 to 3 fresh raspberries too.
- Then place the ‘tops’ of dough over the top of the raspberry and white chocolate and press down around the edges with your fingers. Using the fork tines, press down into the pastry edges, creating a seal. (Optional. If the rectangles become miss-shapen then trim the edges with a knife to neaten then up)
- Place on a lined baking tray and brush each pop tart with egg wash. Refrigerate for 30 minutes. Bake pop tarts for 25 – 30 minutes until golden brown.
- Melt remaining white chocolate in the microwave in 10-second bursts. Drizzle over the top of the hand pies. Serve immediately or once cooled down.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.