Raspberry Heart Shaped Pop Tarts Recipe
Raspberry heart shaped pop tarts that really makes any heart skip a beat!
Servings: 8
Calories: 385kcal
Equipment
- Sauce pan
- Baking sheet
- Heart-shaped cookie cutter
Ingredients
- 2 cup raspberries I like to use frozen ones
- 3 tbsp white granulated sugar
- 2 tsp cornstarch
- 1 egg lightly whisked
- 1 package pre-made pie dough softened to room temperature
- 1/2 small lemon juiced
For the glaze:
- 1 1/3 cup white chocolate chips
- 3 tbsp milk or heavy cream
- Food coloring optional
- Sprinkles optional
Instructions
To make the filling:
- In a saucepan set on a high-heat burner, combine the raspberries, sugar and lemon juice. Bring to a boil, then reduce the heat to medium.
- Mix in the cornstarch and continue cooking for about 10 more minutes, stirring occasionally. Remove from the heat and allow to cool.
To make the pop tarts:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or a silpat mat and set aside.
- Lay the pie dough out on a lightly floured surface.
- Use a heart shaped cookie cutter to cut out pieces, using up all of the pie dough. You can re-roll pie dough scraps together to get even more pieces.
- Place 8 hearts, evenly spaced, on the lined baking sheet.
- Spoon ½-1 teaspoon (depending on the size of the hearts) of raspberry filling in the center of each heart.
- Place a second heart on top, then gently press along the edges to seal the filling in.
- Brush with the whisked egg.
- Bake for 11-13 minutes, or until golden brown. Remove to a baking rack and allow to cool.
- Once the pop-tarts are cool and ready to be decorated, make the white chocolate glaze.
To make the glaze:
- In a pan set over medium-low heat, add the white chocolate and milk or cream and stir just until the chips start to melt. Immediately remove the pan from the heat and continue stirring until all the chocolate has melted.
- For a thicker glaze (which is better for spreading): I find 1 ⅓ cup of chocolate chips with 3 tablespoons of milk/cream is best.
- For a thinner glaze (which is better for drizzling): Keep the milk/cream the same (3 tablespoons), but do only 1 cup of chocolate chips instead.
- For a colored glaze: Simply mix a few drops of food coloring into the melted chocolate. If the glaze starts to harden up, simply place the pan back on the heat for a few seconds, making sure to stir constantly.
- To decorate the heart: Simply glaze, sprinkle and frost the pop-tarts however your heart desires. Allow the glaze to harden and set.
Notes
- Recipe for the glaze is for 16 pop tarts.
Nutrition
Calories: 385kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 248mg | Potassium: 153mg | Fiber: 3g | Sugar: 15g | Vitamin A: 86IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg