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When I first heard about the concept of pop tarts I was immediately a huge fan!
Small pillow-shaped pies that can have the most different fillings and the most delicious toppings, to eat one a day, or devour them all at once!
The truth is that pop tarts are the pocket version of common pies and are a charm on any table!
Usually made with shortcrust pastry, there are also versions made with puff pastry, both equally tasty and irresistible.
Any dough you choose, the only thing that matters is that it be generously filled so that on each bite you can feel an explosion of flavor and textures on your mouth!
My first experience with pop tarts served to pair perfectly with an absolutely unique Port wine, Graham’s Quinta dos Malvedos 2012.
As you may know, not all wines are vegan, and Port wines are no exception. “Ah, but do the wines have animal ingredients on it?” No! The wines do not have any animal ingredients in their composition, but during clarification (or filtration) processes are used animal by-products to make the processes easier, such as casein, egg white and fish gelatin , thus making most of the wines we know not suitable for vegans.
This Quinta dos Malvedos 2012 is a vegan friendly example that does not use any products or by-products of animal origin throughout its process, thus making it a wine to be enjoyed by all.
With notes of chocolate and bergamot, it shows impossible not to harmonize it with a sweet that emphasize both chocolate and citrus. With this premise and with pop tarts boiling in my head, I created a simple and absolutely irresistible recipe of ORANGE AND CHOCOLATE POP TARTS to share with you.
EASY | WITH SIMPLE INGREDIENTS | BUTTERY | PERFECTLY SWEET | ORANJIE | PERFECT FOR SHARING
This recipe of Orange and Chocolate Pop Tarts is a true delight! That perfect contrast between the sweetness of chocolate and the bitterness and citrus of the orange jam, wrapped in a tender and buttery dough that melts in your mouth. Can’t even resist!
All you need is 5 simple ingredients to make the dough, a bitter orange jam and a dark chocolate of your choice. If you have a little ant living inside you, you can replace the bitter orange jam with a sweeter one, and the dark chocolate with one with less cocoa and more sugar.
Let’s get to know the ingredients and step by step?
FOR THE DOUGH:
3 cups (476g) all-purpose flour
2 coffee spoons of fine salt
3 tbsp of white sugar
280g of cold vegan butter
About 5 tbsp of cold water
Zest of 1 orange
FOR THE FILLING
375gr of bitter orange jam
FOR THE GLAZE
150g of dark chocolate
1 tbsp of vegan butter
3 to 4 tbsp unsweetened soy milk
FOR THE DOUGH:
3 cups (476g) all-purpose flour
2 coffee spoons of fine salt
3 tbsp of white sugar
280g of cold vegan butter
About 5 tbsp of cold water
Zest of 1 orange
FOR THE FILLING
375gr of bitter orange jam
FOR THE GLAZE
150g of dark chocolate
1 tbsp of vegan butter
3 to 4 tbsp unsweetened soy milk
1- In a bowl, place the flour, salt, sugar and butter cut into cubes and with your hands, mix and undo all the pieces of butter, until you get a texture of sand;
2- Then, add the zest of an orange to the previous ingredients;
3- Add the water one tablespoon at a time, and knead until you get a moldable dough that does not stick to your hands. Form a ball, wrap it in cling film and put it in the fridge for at least 30 minutes, so that the dough becomes firmer and easier to shape;
4- Preheat the oven to 180ºC;
5- After 30 minutes, remove the dough from the fridge, divide it into two parts, and open one of the parts with the help of a rolling pin. Roll out the dough until it has about 3 or 4 millimeters thick. With a ruler, measure and cut small rectangles measuring 7.5cm by 18cm. Do the same with the other half of the dough.
6- Brush each rectangle with plant based milk, and place a generous dessert spoon of the orange jam in half the area of each rectangle. Close the rectangle, thus forming a square, and with a fork, press all around the square to close well. Brush again with plant based milk and place on an oven tray covered with parchment paper. Repeat this process until you have finished all the dough;
7-Take to the oven for about 25 minutes;
8- Then remove from the oven and place each little tart on a grill to cool without losing part of its texture;
9- While the pop tarts cool down, melt the chocolate with the butter and plant based milk in a bain-marie. If you need to add more plant based milk to make the chocolate easy to apply over the tarts, add a tablespoon at a time until you reach the desired texture.
10- Pour the chocolate over the pop tarts, and finish with extra orange zest over the chocolate;
11- The pop tarts can be served immediately or the next day;
12- To make the experience perfect, enjoy the pop tarts with a glass of Graham’s Quinta dos Malvedos 2012 Port wine.
1- In a bowl, place the flour, salt, sugar and butter cut into cubes and with your hands, mix and undo all the pieces of butter, until you get a texture of sand;
2- Then, add the zest of an orange to the previous ingredients;
3- Add the water one tablespoon at a time, and knead until you get a moldable dough that does not stick to your hands. Form a ball, wrap it in cling film and put it in the fridge for at least 30 minutes, so that the dough becomes firmer and easier to shape;
4- Preheat the oven to 180ºC;
5- After 30 minutes, remove the dough from the fridge, divide it into two parts, and open one of the parts with the help of a rolling pin. Roll out the dough until it has about 3 or 4 millimeters thick. With a ruler, measure and cut small rectangles measuring 7.5cm by 18cm. Do the same with the other half of the dough.
6- Brush each rectangle with plant based milk, and place a generous dessert spoon of the orange jam in half the area of each rectangle. Close the rectangle, thus forming a square, and with a fork, press all around the square to close well. Brush again with plant based milk and place on an oven tray covered with parchment paper. Repeat this process until you have finished all the dough;
7-Take to the oven for about 25 minutes;
8- Then remove from the oven and place each little tart on a grill to cool without losing part of its texture;
9- While the pop tarts cool down, melt the chocolate with the butter and plant based milk in a bain-marie. If you need to add more plant based milk to make the chocolate easy to apply over the tarts, add a tablespoon at a time until you reach the desired texture.
10- Pour the chocolate over the pop tarts, and finish with extra orange zest over the chocolate;
11- The pop tarts can be served immediately or the next day;
12- To make the experience perfect, enjoy the pop tarts with a glass of Graham’s Quinta dos Malvedos 2012 Port wine.
*This recipe was supported by School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
*This recipe was supported by School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!