Double Chocolate Pop Tarts Recipe

• 2 cups all-purpose flour
• 4 teaspoons natural unsweetened cocoa powder, sifted
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 2 large egg yolks
• 1/4 cup milk (not nonfat)
• 3 ounces semisweet chocolate, very finely chopped
• 1 tablespoon unsalted butter, cut into small pieces and at room temperature
• 1/4 cup heavy cream
• 1 teaspoon granulated sugar
• Pinch fine salt
• Flour, for rolling the dough
• 1 large egg
• 1 teaspoon water
• 3/4 cup powdered sugar, sifted
• 4 teaspoons milk (not nonfat), plus more as needed
• 1/4 teaspoon vanilla extract

1. Whisk the flour, cocoa, sugar, and salt in a large bowl until combined.
2. Add the butter and toss with your fingers until well coated in the flour mixture.
3. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
4. Whisk the egg yolks and milk in a small bowl until combined.
5. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form.
6. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
7. Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles.
8. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour.
9. Meanwhile, make the filling.
10. Place the chocolate and butter in a medium heatproof bowl; set aside.
11. Combine the cream, sugar, and salt in a small saucepan over medium heat and stir until the sugar dissolves and the mixture is just at a simmer, about 4 minutes.
12. Pour the cream mixture over the chocolate and butter and let sit until melted, about 4 minutes.
13. Gently stir until smooth.
14. Refrigerate until stiffened but still spreadable, about 15 minutes.
15. Remove from the refrigerator and let sit at room temperature until youre ready to assemble the tarts.
16. Heat the oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
17. Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking.
18. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.
19. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall).
20. Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.
21. Place the baking sheet in the refrigerator.
22. Whisk the egg and water in a small bowl until evenly combined; set aside.
23. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles.
24. Using a fork, prick the dough all over.
25. Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle.
26. Spoon 1 tablespoon plus 1 teaspoon of the chocolate filling onto each rectangle.
27. Spread the filling into an even layer, leaving a 3/4-inch border.
28. Place the pricked rectangles on top of the chocolate-covered rectangles.
29. Press on the edges to adhere, and push down gently on the filling to slightly flatten.
30. Using a fork dipped in flour, crimp the edges of the tarts.
31. Bake until puffed and flaky, about 23 to 25 minutes.
32. Transfer to a wire rack and let cool completely before glazing.
33. Place all the ingredients in a small bowl and whisk until evenly combined.
34. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
35. Set the wire rack with the tarts on it over a baking sheet.
36. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry.
37. Let set before eating, about 15 minutes.

flour, natural, sugar, salt, cold unsalted butter, egg yolks, milk, semisweet chocolate, unsalted butter, heavy cream, sugar, salt, flour, egg, water, powdered sugar, milk, vanilla

Taken from www.chowhound.com/recipes/double-chocolate-pop-tarts-29472 (may not work)