“I’m going to make Pop Tarts,” Julie announced. I wasn’t a fan. But before we were through, we had terrific pop tarts—pop tarts that even adults would love. My favorites? Boston Cream Pie Pop Tarts, Chubby Cherry with Cream Cheese Frosting Pop Tarts, and Cherry Chocolate Pop Tarts with Black Forest Sprinkles.
They are easy and quick to make. We’ll give you the recipes and tell you how to make them.
There are three components to these pop tarts: the pastry (crust), the filling, and the frosting. You can use pie crust mix for the shell or make a chocolate pastry shell. You can use cinnamon sugar, pastry fillings, or pie fillings. You can frost them any way you like. You can mix and match these components to make a thousand pop tarts. We’ll show you how with the recipes and methods below.
Julie started with cinnamon vanilla sugar pop tarts. They were very simple and very much like the ones that I remember my kids eating. Here’s how she did it:
Here’s where I got interested. The pastries got really good.
Julie made these tarts exactly as above except that she loaded each tart with a squeeze of pastry filling, 2 or 3 tablespoons.
She left out the cinnamon in the frosting and substituted coordinating flavors for the vanilla. She used raspberry flavor with the raspberry filling, wild berry flavor withblueberry filling, lemon with lemon filling, and so forth. (You can buy flavors like this from The Prepared Pantry.) She added a drop or two of color to each frosting.
Yes, these are as good as the sound—really good. Julie made them with Chubby Cherry Topping and Filling. (You can also make them with canned pie filling but the Chubby Cherry is better.)
Here is the recipe for the chocolate pastry crust:
To assemble your chocolate pop tarts proceed as above using a couple spoonfuls of cherry filling for each pop tart.
To make the chocolate frosting, mix 3/4 cup powdered sugar with two teaspoons meringue powder, 2 tablespoons dark cocoa, 1/4 teaspoon vanilla, and four teaspoons milk. Adjust with more milk or powdered sugar to get the right consistency if required. Frost your tarts. (The meringue powder creates a shell on the frosting so that it does not mar as easily.)
While the frosting is still wet, sprinkle with Black Forest Decorating Bark.
I love Boston cream pie, a combination of yellow cake, Bavarian cream, and thick dark chocolate. My favorite cupcakes are Boston Cream Pie Cupcakes.
To make Boston Cream Pie Pop Tarts, Julie simply made pop tarts with a pie crust, fill with Bavarian cream, and top with a dark, fudgy frosting.
To make the chocolate frosting, mix 3/4 cup powdered sugar with two teaspoons meringue powder, 2 tablespoons dark cocoa, 1/4 teaspoon vanilla, and four teaspoons milk. Adjust with more milk or powdered sugar to get the right consistency if required. Frost your tarts.
This is luscious—and straightforward. Make the pastries with a pie crust mix, use Chubby Cherry filling or another filling, and make a cream cheese frosting. The recipe for the cream cheese frosting follows:
3 ounces cream cheese
1 cup powdered sugar
1/2 teaspoon vanilla extract
Whip the cream cheese until soft. Add the vanilla. Add the powdered sugar and enough milk, a little at a time, to make a soft frosting.