My husband is a Pop Tart junkie. He tries very hard to not have any $1 bills in his wallet because they will end up in the vending machine at work. I, on the other hand, have an unfair aversion to Pop Tarts. They seem to be the epitome of what's wrong with prepackaged snacks. To be quite honest, the little tarts I made really bear very little resemblance to packaged Pop Tarts, but that's what calls them, and it's kind of fun to do so. They're perfect for someone who loves pie crust; after trying one my husband begged me to make them on a regular basis. Alas, they're full of butter so they're not an everyday affair, but they're perfect for a special treat.
First, head over to [link href="http://smittenkitchen.com/2010/04/homemade-pop-tarts/" target="_blank" link_updater_label="external"]Smitten Kitchenand read her post on this. Her Pop Tarts look much more Pop Tart-like, mostly because of the shape and I think she rolled her dough much thinner than I did. It's a good move because these are rich, so something thinner would be better.
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e2014e5f2854a9970c-pi" link_updater_label="external" target="_blank"]
He stopped when it looked like this. Then I mixed 1 egg into 2 tablespoons milk and poured that in. Stirred to combine, then dumped the whole mess out on a lightly floured surface to knead and pat it together.
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e2014e5f285662970c-pi" link_updater_label="external" target="_blank"]
I collected it into a ball, wrapped it with plastic wrap and chilled for 30 minutes. Deb at Smitten Kitchen made rectangles, so she separated the dough into 2 sections and formed them into rectangular bricks instead.
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e20147e28361e7970b-pi" link_updater_label="external" target="_blank"]
Then I rolled it out as thin as I could get it, about 1/4 inch. It needed to be thinner, maybe by half, if you can get it there.
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e2014e5f285a87970c-pi" link_updater_label="external" target="_blank"]
I cut out hearts and brushed half the hearts with beaten egg, then topped with them with Nutella, leaving a border around the edges. I rerolled the scraps and cut out more hearts, 16 total, to make 8 tarts.
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e20147e2836670970b-pi" link_updater_label="external" target="_blank"]
I topped each heart with another one, then sealed the edges with a fork. I poked holes in the tops to keep the dough from puffing up, then stuck them in the fridge for 30 minutes again, while I preheated the oven. Then I baked them at 350F for 25 minutes, until browned on top.
Let them cool! The filling is kind of molten to start off.
More for Valentine's Day:
[link href="https://landcruisers.info/Articles/Recipes/Holiday-Recipes/20-Heart-Shaped-Dessert-Recipes.html" target="_blank" link_updater_label="external_hearst"]20 Heart-Shaped Dessert Recipes
— Kim Walker