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Raspberry White Chocolate Pop Tarts

  • Author: Emma
  • Prep Time: 40
  • Cook Time: 30
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: PPies & Tarts
  • Method: Baking
  • Cuisine: British/American


Easy to make home-made Raspberry White Chocolate Pop Tarts combine buttery, flaky pastry with sweet jam and melting white chocolate. These are WAY better than the store-bought variety!




Sweet Short Crust Pastry

170g raspberry jam

70g white chocolate, broken into chunks 

Punnet fresh raspberries, optional

1 egg, beaten for egg wash

To decorate

30g white chocolate, melted


  1. Make one batch of Sweet Short Crust Pastry. Once you have made the dough and just brought it together on your work surface, prior to 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.
  2. Once the dough has chilled for the 30 minutes or more, remove from the fridge and let 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 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). 
  3. For the remaining rectangle, these are your ‘bottoms’, brush around the perimater of each rectangle with egg wash. Place a heaped teaspoon of raspberry jam and a couple of squares of white chocolate into the centre of each rectangle ‘bottom’.  Optional, add 1 to 3 fresh raspberries too.
  4. 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 tines of a fork, 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)
  5. 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.
  6. 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.


Prep Time does not include the making of the dough as using store bought is also an option.

White chocolate is optional. You could just have raspberry handpies and once the tops are brushed with egg wash then sprinkle golden sugar – this will give it great crunch.

To store. Place in an airtight container and store at room temp for up to 3 days or in a fridge for up to 6 days.

Keywords: Pop Tarts, Easter, Spring, Treats, Snacks, Home-made, Breakfast, Easy Recipe

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