When I was a kid, our family summer vacations consisted of us piling into the family station wagon and heading out on a road trip for parts unknown, at least parts unknown to us kids. My mother would always have a box of doughnuts on hand to keep us kids cooperative and get us in the car. The plan worked until the sugar rush kicked in and then all hell broke loose. Since I am embarking on a road trip with Morgan, the dog, I decided to make a batch of chocolate raspberry Pop Tarts to remind me of times gone by. Morgan only requires a dog treat to be cooperative and get in the car and, fortunately, no sugar induced hysteria.
Chocolate Raspberry Pop Tarts
Recipe courtesy Canuck Chef
Yield: 6 pop tarts
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup unsalted butter
1 teaspoon vanilla extract
4 tablespoons water
6 tablespoons raspberry jam
50 dark chocolate chips, divided
1 egg, beaten
1/4 cup slivered almonds, toasted
Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine. Cut the butter into 1 tablespoon size pieces and add to the flour mixture. Pulse the mixture until it resembles coarse ground cornmeal. Add the vanilla and 3 tablespoons of the water. Pulse the mixture until it forms a ball. Add additional water if the dough is dry and not forming a ball. Remove from the bowl, pat into a 6” x 6” square, wrap in plastic wrap and refrigerate for 45 minutes.
Preheat oven to 400o F.
Flour a work surface; remove the dough from the plastic wrap and roll into a 12” by 12” square. Cut the dough into 12 3” x 4” pieces (3 pieces left to right and 4 pieces top to bottom). Place 6 of the pieces on a parchment paper lined baking sheet. Spoon 1 tablespoon of the jam on each piece, spreading slightly in the long direction of the dough. Leave a ¾” clean boarder around all edges of the dough. Place 4 chocolate chips on the jam on each pastry, brush the exposed edges with the beaten egg and cover with the remaining pieces of dough. Crimp the edges with a fork dipped in flour, poke holes in the center of each pastry with the tines of the fork and brush with beaten egg. (The pastries can be prepared to this point the evening before, refrigerated and baked the following morning.)
Place in the oven and bake for 30 to 35 minutes or until the pastries are nicely browned. Remove from the oven and, whilst still warm, place 6 chocolate chips on top of each pastry. When the chocolate chips have softened, spread with a small spatula to cover the center of the pastry. Top with the slivered almonds and remove to a rack to cool completely and let the chocolate harden.