Gluten free Chocolate Pop Tarts

5 from 1 vote

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!

Prep Time15

Cook Time20

Course: Dessert, Snack, treats

Cuisine: American

Servings: servings

Calories: 318kcal

Author: Amanda

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

How to make gluten free pop tarts?

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.

Can I double this recipe?

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.

How do I store the 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.

Are pop tarts suitable for freezing?

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. Ice once they have cooled.

Is nutella gluten free?

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.

Nutrition