Malted Milk Chocolate Robin's Egg Pop Tarts
Beyond excited to share these little babies today! If you haven’t guessed yet, these were inspired by robin’s egg Whoppers! I’ve been on a serious pop tart making kick lately and I wanted to make an Easter variety. I got to thinking about favorite Easter candy and while you guys know I LOVE the Cadbury mini eggs, (check these and these), I wanted to branch out a bit. Robin’s Egg Whoppers are another favorite. There’s just something about that malty center and milk chocolatey coating.
These little guys are filled with a malted milk chocolate ganache that’s very easy to make and of course decorated to look like the cutest little speckled robin’s eggs! I chose some pretty pastels that were speaking to me but you could honestly make any color glazes you like. The speckles are nothing more than some vanilla extract and cocoa powder flicked onto the icing with a dry pastry brush. And voila! You’ve got the cutest little Easter treat there ever was. I hope you give these a try and let me know if you do! Don’t forget to share using #allpurposeflourchild and tagging me @all.purpose.flour.child so I can see your creations!
Malted Milk Chocolate Robin’s Egg Pop Tarts
makes about 18 pop tarts
2 3/4 c all purpose flour
1 t salt
1 c unsalted butter (2 sticks), cold and cubed
4-6 T ice water
2 large egg yolks
1 large egg, for egg wash
6 oz milk chocolate, finely chopped (use a high quality bar, not chips)
1/2 c heavy cream
1/3 c malted milk powder (such as Horlick’s or Carnation)
pinch of salt
2 c powdered sugar
4-6 T water
pinch of Himalayan pink salt
2 t vanilla extract, divided
1 t cocoa powder
food coloring of choice (I made a light minty/robin’s egg blue, peachy color, pale blush pink, and slightly off-white color)
make the crust
In a large bowl, combine the flour and salt. Cut in the butter with the flour mixture using a pastry blender (or a food processor) until the mixture resembles coarse crumbs. Some larger pieces are totally ok. Add the egg yolks and 4 tablespoons of the ice water and stir (or pulse if using food processor) until the dough just comes together, adding the additional 2 tablespoons of water if necessary. The humidity of the day will determine how much you need to hydrate the dough. Divide dough in half and shape into disks about an inch or so thick. Cover in plastic wrap and chill in the fridge at least two hours or overnight, ideally.
make the filling
Add the chopped milk chocolate and salt to a bowl and set aside. In a small saucepan, combine the heavy cream and malted milk powder and bring to a boil over medium-high heat, stirring occasionally so it does not burn. It will be thick but that’s ok. Pour cream mixture over the chocolate and let it stand for about 5 minutes. Using a rubber spatula, gently stir the chocolate and cream mixture together. The heat from the cream should have melted the chocolate completely.
When the ganache is firm but still scoop-able, use a cookie scoop or tablespoon and measure out heaping tablespoon-sized dollops onto a parchment or wax paper-lined plate or tray. Place the ganache dollops in the freezer and freeze for at least two hours. Due to the high sugar content, the ganache will not freeze completely solid but should get quite firm. Store in freezer until ready to assemble pop tarts. You can do this step the day before you make the pop tarts.
assemble and bake
Preheat oven to 350 F. Working with only one disk of dough at a time (leave the other in the fridge), on a lightly floured work surface, roll out to about an 1/8th of an inch thick. Using a 2-3 inch round cookie cutter, cut out rounds and place on a parchment-lined baking sheet. Continue with the remaining dough and repeat again with second disc of dough, re-rolling the scraps once. Whisk the egg up in a small bowl then on half the circles, brush all the edges with egg wash, about ½ an inch all the way around. Place a dollop of frozen ganache in the center of each round, pressing down lightly into a disc. Top with another circle. Press the sides down firmly with your fingers then crimp the sides with a fork to enclose the tarts. Then using a fork or toothpick, poke a few holes on the top to allow steam to escape while they bake. Repeat with the rest. Depending on how long it takes you to assemble them, the pop tarts may be a little warm. If so, pop them in the freezer for about 10-15 minutes until chilled again. Bake for about 25-30 minutes, until crust is golden brown. Allow to cool completely before glazing.
To make the glaze, whisk together the powdered sugar, water, salt, and 1 teaspoon of the vanilla, adding more if needed to achieve the desired consistency. It should be drizzlable but still fairly thick, like honey. Divide into as many bowls as you’re going to create colors for. Color each bowl with whatever colors you like. I mixed a few dots of blue and green to get a minty/robin’s egg blue, a few dots of peach for the peachy color, a few dots of pink for the blush color, and a dot of beige to make the off-white color. Drizzle the glaze over the pop tarts. In a small bowl, stir together the remaining teaspoon of vanilla extract and cocoa powder. Using a dry pastry brush (or clean paint brush), dip tips into cocoa powder mixture then lightly flick over the surface of the pop tarts to create the speckled effect. I placed the glazed pop tarts on a plate and did this in the sink to avoid splatters all over my kitchen :). Allow to set then enjoy!