Chocolate Heart Pop Tarts


 

Chocolate hearts, pastry tarts. Make it pop, the love won't stop! A sweet, for a Sweetie! Happy Valentine's Day!


  1. TO MAKE YOUR ROSE WATER PASTRY DOUGH. sift your flour, baking powder and salt into your medium mixing bowl.

    On a low speed, cream together your butter and sugar in your stand mixer.

    Add in your egg, milk and rosewater.

    Little by little, incorporate your flour mixture into your butter mixture in your stand mixer until you have an even dough.

    Using your hands, roll your dough into one large ball.

    Cut the ball in half and roll each of those halves into balls.

    Wrap each of them in individual pieces of plastic wrap.

    Refrigerate for 2 hours.

  2. TO MAKE YOUR FILLING. pour your chocolate chips into your small mixing bowl.

    In your saucepan, over high heat, bring your heavy cream to a boil.

    Pour your heated heavy cream over your chocolate chips in your small mixing bowl.

    Add in your salt.

    Use your rubber spatula to mix your chocolate chips and heavy cream until you have an smooth even mixture.

    Refrigerate for 20 minutes

  3. TO MAKE YOUR HEART SHAPED POP TARTS. preheat your oven to 375°. 

    Dust your work surface with flour.

    Roll out your dough until it's even all around and 1/8 of an inch thick.

    Use your heart shaped cookie cutter to cut your pastry dough into 12 hearts. 

    Line your baking sheet with your silpat and place your half of your hearts onto it.

    Scoop your filling onto the center of your pastry hearts on your baking sheet making sure to leave the outer inch of your dough uncovered.

    In a small bowl beat one of your eggs with a tsp of water to make an egg wash.

    Use your brush to coat the outer inch of your pastry dough that you didn't cover with chocolate with your egg wash.

    Like a sandwich, close off your pop tart with a second heart.

    Press down on the edges with your fingers and then use your fork to seal the edges of your hearts together.

    Using your brush, coat the top of your heart with a light coating of your egg wash.

    Bake for 14 minutes—or until golden brown.

    Using your metal spatula, transfer your cookies to your cooling rack.

    Let cool to room temperature—about 10 minutes.

    Use a butter knife to spread more of your chocolate onto the outside of your heart shaped pop tart. 

    Sprinkle on your sprinkles.