Homemade S'mores Pop Tarts

S'mores are the best pop tart flavor. Agreed? These homemade s'mores pop tarts are better than store-bought, and allergy friendly!

The Story:

These grain-free and dairy-free s'mores pop tarts boast all the flavors you know and love from the original...just with way better-for-you ingredients and none of those additives! This nostalgic remake features a delicious marshmallow and fudge filling, a tender buttery shortbread crust, and topped with a rich chocolate glaze.

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The Story:
The Ingredients:
Step By Step Preparation Instructions:
The Recipe:
The Finished Product:

The Ingredients:

Here is the list of ingredients you will need to make these s'mores pop tarts.

Almond Flour: This grain-free flour helps provide structure and a delicious texture for the crust.
Tapioca Flour: This grain-free flour helps absorb liquid ingredients and aids in achieving a delicate texture for the crust.
Dairy-Free Butter: I use Earth Balance vegan butter. It has great flavor and it doesn't soften too easily like other vegan butter can.
Sugar: Just a bit of sugar gets added to the crust, and sugar is also required for the marshmallow frosting and chocolate glaze.
Eggs: Eggs will be needed for the marshmallow filling and an egg yolk gets added to the crust.
Xanthan Gum: This gluten-free baking agent helps in maintaining structure and ensuring your baked goods maintain their moisture.
Chocolate: Chocolate is required for the fudge filling. I like using a quality baking chocolate, like Baker's Premium Baking Bar, but you may use chocolate chips or whatever you have on hand.
Coconut Milk: This will be warmed and added to the chocolate to create a ganache fudge filling.
Cream of Tartar: This will get added to the meringue to help the peaks develop and strengthen.
Powdered Sugar: This will create the chocolate glaze to create that quintessential pop tart look and flavor.
Cocoa Powder: A bit of cocoa powder creates the chocolate flavor for the glaze.

Ingredients for Homemade S'mores Pop Tarts

Step By Step Preparation Instructions:

There are several components to making these s'mores pop tarts, but I will walk you through each step!

Step 1: First, let's start off by making the dough. Preheat your oven to 350. Place all the dry ingredients in a food processor and pulse until well mixed.
Add in the cubed butter and pulse until a coarse crumb comes together and the butter has been broken down. Ensure there are no large clumps of butter remaining.
Lastly, add in the egg yolk and process on low until the dough comes together and the egg has been processed into the dough well.
Remove the dough from the processor and knead it together slightly to form a disk. Line a sheet pan with parchment paper, then press the dough into the sheet pan, ensuring it is spread evenly and completely.
Now, using a sharp knife, cut a line down the middle of the dough, horizontally across. This will becoming your "folding" line, where you will fold the dough over itself to create a large pocket with the goodness in the middle. Place the sheet pan in the freezer.

Step 2: Now, let's prepare the chocolate ganache/fudge filling. Simply place your chopped chocolate or chocolate chips in a glass heatproof bowl, along with the coconut milk. Place in the microwave in 20 second intervals, stirring in between until the chocolate has melted completely and the mixture is smooth. Set aside to cool and firm up. Place the ganache into a piping bag with a large circle piping tip.

Step 3: For the meringue: Add the egg whites, sugar and cream of tartar to a heatproof bowl. Using the same double boiler, place the bowl over the saucepan filled with about two inches of simmering water. Do not let the bottom of the egg whites bowl touch the water.
Whisk the whites and sugar constantly until the mixture has thinned out and the sugar has dissolved completely. This should take about 4-5 minutes. To check if it is done, get a small amount of the mixture onto a spoon. Once it has cooled just slightly, dip your fingers into the mixture and rub it between your fingers. If you cannot feel any sugar granules, it is done cooking. If it still has even a slightly grainy texture, continue to heat the mixture. The mixture will also be lighter in color and more voluminous with a foamy look on top.
Now, pour this mixture into a bowl on a stand mixer fitted with the whisk attachment. Beat the egg whites on medium low speed for 2-3 minutes and gradually increase the speed until the mixture reaches soft peaks and the bowl is no longer warm to the touch. Then increase the speed to high and beat until stiff peaks form. The meringue should be shiny, bright white, and hold its form well.
Place the cooled meringue in a piping bag with a large circle piping tip.

Step 4: Lastly, let's whip together the chocolate glaze frosting. Add the melted butter, powdered sugar, cocoa powder and milk to a bowl and whisk until smooth and shiny.

Step 5: To assemble: Pipe on the meringue in rows, leaving an inch between each row. You will want to leave a 1 in border so that you will be able to crimp together the crust, making those quintessential pop tar crimped edges. Make sure not to pipe the filling onto the 2nd half of the crust, as you will fold the other half on top.
In between the rows of meringue, pipe on rows of the ganache/fudge filing, continuing to leave a 1 inch border all the way around.
Next, carefully fold the plain crust side, directly on top of the filled crust. If the dough is still cold, leave it to thaw for a while so that it doesn't crack while crimping.
Using a fork, go around the entire border crimping the crusts together. Bake for 25 minutes until lightly golden brown.
Allow the giant pop tart to cool completely, then generously pour the frosting in the center and spread to cover the pop tart, leaving the crimped border unfrosted.