Homemade chocolate pop tarts are a fun treat. I made these gluten free chocolate pop tarts using homemade gluten-free pastry filled with chocolate spread and topped with chocolate icing and sprinkles. It might seem like a lot of work but believe me, they won't disappoint! My daughter's review was that they are even better than shop-bought pop tarts.
We have eaten our way recently through many gluten-free pop-tarts in my house and tried various gluten free pop tart recipe tests and I am so glad to now share this gluten free chocolate pop tarts recipe with gluten free pie crust pastry using my gluten free shortcrust pastry. We also went a little crazy and made a gluten free giant pop tart which was a really fun sharing dessert.
Ingredients
Gluten-free chocolate pop tarts
- Gluten free pastry dough - I used my sweet shortcrust pastry recipe to make the pie crust pastry. You can use your preferred gluten free pastry for this recipe. If using my pastry recipe remember to add the sugar as you want to make a sweet pastry dough.
- Chocolate spread - I used nutella chocolate spread as nutella is gluten free but you can use your preferred chocolate spread just be sure to check that it is gluten free as some chocolate spreads may contain gluten.
- Egg (for egg wash)
Chocolate frosting
- Powdered sugar - (Icing Sugar) Always sieve the powdered sugar to make sure it is free of may lumps.
- Unsweetened Cocoa Powder
- Whole Milk
- Chocolate sprinkles - Always check the label that the chocolate sprinkles are gluten free as some brands may contain gluten.
See the recipe card for quantities.
Instructions
To make the pop tarts use gluten free pie crust pastry. I used my sweet Gluten free shortcrust pastry for this recipe but you can also use shop-bought pie dough or your preferred gluten-free pastry recipe.
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Using a rolling pin roll out the pastry on a floured surface until it is around 3mm thick.
- Measure and cut out 8 even squares around 10cm x 8cms each.
- Place 4 of the squares on a lined baking tray leaving a minimum of 1 cm in space between them.
- Using a fork prick holes on the remaining 4 squares. ( you can place these 4 squares in the refrigerator if you feel that they have become too soft as they are been handled.)
- Then spoon a tablespoon of chocolate spread in the centre of the 4 squares that are on the baking tray. Spread the chocolate spread leaving a 1cm gap around the edges of the pastry (See photo recipe step above for reference if needed).
- Beat the egg in a small bowl and brush around the 1cm edge of the pastry.
- Then take the pierced pastry and place them on top of the chocolate spread pastry lining up the edges.
- Using a fork press down the edges of the pastry sealing the top and bottom layer together.
- Brush the pop tarts with the egg wash and place them in the oven for around 20-25 minutes until the pastry looks a light golden brown.
- Once the pop tarts have cooled you can start making the chocolate icing.
- Sieve the powdered sugar and cocoa powder into a medium-sized bowl.
- Add the water and milk into the sugar and cocoa powder and mix well until it resembles a smooth thick chocolate icing free of any lumps.
- Then spoon your desired amount of chocolate icing on top of each pop tart and spread evenly. Decorate with chocolate sprinkles.
Hint: Once the gluten free pop tarts are removed from the oven and placed on a cooling rack leave to fully cool before making the icing.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Variations
Pop-tarts can be made with various fillings and toppings to suit your preferred tastes. I have added a few suggestions below if you want to make a different flavor pop tart.
- Strawberry pop tarts - Use strawberry jam as a filling and to make the icing substitute cocoa powder for a strawberry food coloring or flavoring.
- Puff pastry pop tart - To make puff pastry pop tarts substitute the pie crust pastry for puff pastry.
- Jumbo pop tart - If you like you can make a larger pop tart by increasing the size of pastry squares used. I have also made a gluten free giant pop tart using puff pastry that you might like.
Equipment
No fancy equipment is needed when making pop tarts all you will need is a lined baking sheet, Rolling pin, sharp knife, fork, and spoon.
Storage
You can store the gluten-free chocolate pop tarts in an airtight container at room temperature for up to 3 days. You can warm slightly in the microwave for 10 seconds if desired.
Recipe FAQs
You have come to the right place as this recipe is gluten free. Check out my variations if you want to make different flavors of gluten free pop tarts.
Yes, This recipe makes 4 pop tarts but if you want to make more pop tarts you can double the recipe by using more gluten free pie crust dough to make extra pop tarts.
You can store the gluten-free chocolate pop tarts in an airtight container at room temperature for up to 3 days. You can warm slightly in the microwave for 10 seconds if desired.
Yes, you can assemble the pop tarts and place the raw uniced pop tarts in a freezer bag or container and bake from frozen when desired. They may require a few minutes longer in the oven. Add frosting once they have cooled.
Yes nutella is gluten free when I made this recipe but always check the labels of the chocolate spread as some brands may change their ingredients.
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📖 Recipe
Gluten free Chocolate Pop Tarts
Equipment
- Baking tray
- Rolling Pin
- Sharp Knife
Ingredients
Ingredients for gluten-free chocolate pop tarts
- 450 grams Gluten free pastry dough
- 4 Tablespoons Chocolate spread
- 1 small Egg (for egg wash)
Ingredients for chocolate icing
- 200 grams Powdered sugar (Sieved) (Icing Sugar)
- 2 Tablespoons Unsweetened Cocoa Powder
- 2 Tablespoons Whole Milk
- 2 Tablespoons Water
- 2 Tablespoons Chocolate sprinkles
Instructions
How to make Gluten-free pop tarts
- To make the pop tarts use gluten free pie crust pastry. I used my shortcrust pastry for this recipe. I have linked the recipe within the information on the page, but you can also use shop-bought pastry dough or your preferred gluten-free pastry recipe.
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Using a rolling pin roll out the pastry on a floured surface until it is around 3mm thick.
- Measure and cut out 8 even squares around 10cm x 8cms each.
- Place 4 of the squares on a lined baking tray leaving a minimum of 1 cm in space between them.
- Using a fork prick holes on the remaining 4 squares. ( you can place these 4 squares in the refrigerator if you feel that they have become too soft as they are been handled.)
- Spoon a tablespoon of chocolate spread in the centre of the 4 squares that are on the baking tray. Spread the chocolate spread leaving a 1cm gap around the edges of the pastry (See photo recipe step for reference if needed).
- Beat the egg in a small bowl and brush around the 1cm edge of the pastry.
- Take the pierced pastry and place them on top of the chocolate spread pastry lining up the edges.
- Using a fork press down the edges of the pastry sealing the top and bottom layer together.
- Brush the pop tarts with the egg wash and place them in the oven for around 20-25 minutes until the pastry looks a light golden brown.
- Place the baking tray on a cooling rack.
How to make chocolate icing
- Once the pop tarts have cooled you can start making the chocolate icing.
- Sieve the powdered sugar and cocoa powder into a medium-sized bowl.
- Add the water and milk into the sugar and cocoa powder and mix well until it resembles a smooth thick chocolate icing free of any lumps.
- Spoon your desired amount of chocolate icing on top of each pop tart and spread evenly. Decorate with chocolate sprinkles.
Notes
I hope you enjoyed this gluten free chocolate pop tarts recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Did you make this recipe? I would love to hear from you!