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Delicious Poptarts

Mon, 10 June 2019

Delicious Poptarts

Louise Lennox is back in the Six O'Clock show kitchen and she’s got a kid-friendly recipe to get the whole family baking!

Ingredients for the Poptarts:

  • 280g    Plain Flour plus extra flour for rolling out
  • 6 tbsp  Dr.Oetker Cocoa Powder
  • 200g    Butter- chilled
  • Large Egg x
  • 4 tbsp  Ice cold water
  • 1 tbsp  Lemon juice

Fillings:

  • 3 tsp    Strawberry Jam
  • Oetker Fine Cooks White Chocolate Bar
    • Oetker White Chocolate Chunks
  • 6 tsp      Peanut Butter
    • Oetker Jumbo Chocolate Chips

To Decorate:

  • 3 tbsp Icing Sugar
  • 1-2 tsp Water
    • Oetker Chocolate Heart Placements
    • Oetker Sprinkles

Method:

  1. To make the Pastry. Sieve the Flour, Icing Sugar and Cocoa Powder into a large mixing bowl. Preheat the oven to 200°C (400°Fan, Gas Mark 6).
  2. Cut the Butter into small pieces and add to mix using your fingertips until it resembles breadcrumbs.
  3. Crack the Egg in the mix and lightly beat with a fork add 2 tbsp of water, 1 tbsp of Lemon Juice until you form a dough.
  4. Turn out onto a lightly Floured surface, lightly knead, and divide the dough in half. Then wrap in cling film. Allow to rest in the fridge for at least one hour.
  5. Sprinkle some Flour on a work surface, and roll out one piece of dough to thickness of a 1 euro / 1 pound coin. Use a ruler to cut out 2” x 3” rectangles.
  6. Gather up any scraps of pastry and re roll until you have 20 pieces of pastry. Repeat this step again with the remaining pastry in the fridge. Once cut out leave in the fridge until needed.

For Fillings:

  1. For the Strawberry Jam filling. Spoon 1/2 tsp of Strawberry Jam into the middle of each piece of pastry and put 8 White Chocolate Chunks on top.
  2. For the Peanut Butter use 1 tsp Peanut Butter and Milk Jumbo Chocolate Chips.
  3. Funfetti – Chocolate Hearts in the middle with 1/2 tsp of Sprinkle in the middle.
  4. Brush around the edges of the pastry with a little water. Then place a piece of pastry on top on the tart. Go around the edges with a fork, then trim to neaten the edges. Place on a baking tray lined with baking parchment. Place the tray in the fridge for 30mins -1 hour to rest.
  5. Bake in a preheated oven for 20 - 25 minutes once cooked, allow to cool on a wire rack.
  6. To decorate melt White Chocolate according to the packet, you can colour the chocolate with Dr.Oetker’s Gel Food Colours. Or decorate with 200g Icing Sugar mixed with 1-2 tbsp of water and coat evenly.

 

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