Berries Pop Tart 🥧🫐
Berries Pop Tart 🥧🫐 We give you this fabulous recipe!
Ingredients for the mass
- 350 g flour without baking powder / plain flour + more to flour the surface
- 2 tbsp of Monk Fruit
- 1 tsp salt
- 200g cold unsalted butter fresh from the fridge
- 5 tbsp milk + more to paint the dough before going to the oven Ingredients for the jam
- 300 g berries I used raspberries, blackberries and blueberries but you can use any type you want
- 150g Monk Fruit
- 100ml water
- 1/2 lemon, juice only Ingredients for cover
- 90 g of Monk Fruit
- freeze-dried raspberries or some other garnish
Step by step preparation
For the mass
Chop the butter into cubes and mix it in a bowl with the flour, Monk Fruit and salt. Use your fingers to pinch the butter into the dry ingredients until there are no more large chunks of butter and you have a mixture that looks like breadcrumbs. You can do this process using a food processor as well. Add the milk and mix using your hands. You can also add it to the processor so that the dough is formed. Wrap in film and let rest in the refrigerator for 1 hour. If you leave it longer and it gets very hard, wait until it returns to room temperature before stretching it.
For the jam
Put everything in a pot and let it cook until it looks like a runny jam. Let it cool completely. Note that when it cools it will double the thickness. If you use only raspberries, it will thicken even more due to the pectin that the seeds have. Once the jam is completely cold, add the lemon juice. If necessary you can add a little water to adjust the texture. It should be a little thicker than a jam. In replacement you can use jam but it is not too liquid so that you can fill the pop tarts.
For the armed
Stretch the dough that reaches 2mm thick. It is better to roll out one half of the dough first, and then the other. Cut 10cm by 8cm rectangles.* Place the rectangles on a baking tray lined with silpat or parchment paper and form a jam rectangle (about a generous tablespoon) in the center, leaving 5mm of jam free around the edge. Paint the edge without jam with a little milk and cover with another rectangle. Seal the sides well by pressing with your fingers, then with a fork. With a toothpick, poke 3 diagonal holes in the pop tart so that the steam from the jam can escape. Paint the pop tarts with the milk. The pop tarts go into a preheated oven at 180C for 15min or until lightly golden.
Make sure the pop tarts are 100% cool before making the topping or they will melt. Put the Mon Fruit in a bowl and add the milk little by little. Mix with a hand whisk and stop adding milk when you have a thick frosting. Scoop a little over the pop tart using a teaspoon and spread it over the surface using the back of the teaspoon. Decorate with freeze-dried raspberries, sprinkles, sprinkles or colored beads.