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S’mores Pop Tarts (Gluten-Free) with Chocolate Fudge Filling and Toasted Marshmallow Meringue Recipe

★★★★★

4.4 from 143 reviews
  • Author: Lila
  • Total Time: 1 hour 10 minutes
  • Yield: 8 pop tarts 1x
  • Diet: Gluten Free

Description

Elevate your snack game with these gluten-free S’mores Pop Tarts, packed with a luscious homemade chocolate fudge filling and topped with a light, fluffy marshmallow meringue frosting. Perfectly baked to golden perfection and finished with a toasted marshmallow topping, these pop tarts deliver a nostalgic campfire treat in a handheld pastry form.

Ingredients

Scale

Chocolate Fudge Filling

  • 1/4 cup (30 g) cocoa powder
  • 1/4 cup (50 g) white sugar
  • 1/4 cup (60 mL) milk
  • Pinch of salt
  • 3 1/2 oz (100 g) chopped dark chocolate, divided
  • 1/3 stick (40 g) unsalted butter

Pie Dough

  • 1 cup cold water
  • 2 tbsp apple cider vinegar
  • 2 cups (250 g) plain gluten free flour blend (rice, potato and maize flour blend with no xanthan gum)
  • 1/2 cup (50 g) coconut flour
  • 1 tsp xanthan gum
  • 2 tbsp (25 g) white sugar
  • 1 3/4 sticks (200 g) cold unsalted butter, cut into ~1/2 inch cubes

Marshmallow Meringue Frosting

  • 2 egg whites
  • 3/8 cup (75 g) white sugar
  • 1/4 tsp cream of tartar

Instructions

  1. Make Chocolate Fudge Filling: In a saucepan, combine cocoa powder, sugar, milk, salt, and half of the chopped dark chocolate. Heat gently while stirring until the chocolate melts and the mixture is smooth. Remove from heat, then mix in the butter and the remaining chopped chocolate until fully melted. Set aside to cool as the filling thickens slightly.
  2. Prepare Pie Dough: Mix the cold water with apple cider vinegar and chill in the freezer until needed. Sift together gluten free flour blend, coconut flour, xanthan gum, salt, and sugar. Add the cold butter cubes and toss them in the flour mixture until all are coated. Using your hands, pinch the butter and flour together until the mixture resembles a combination of fine pea-sized and larger pieces. Gradually add the chilled water-vinegar mix, 2 tablespoons at a time, stirring with a fork until the dough comes together. The dough should be wetter than typical pie crust to compensate for gluten free flour’s moisture absorption. Shape into a rectangle, wrap in cling film, and refrigerate for at least 1 hour.
  3. Assemble Pop Tarts: Preheat the oven to 355 ºF (180 ºC) and line a baking sheet with greaseproof paper. Roll the chilled dough to about 3 mm thickness. Cut out sixteen 3×4 inch rectangles. On half of the rectangles, brush edges with egg wash, then place a heaped tablespoon of the chocolate fudge filling in the center, leaving 3/4 inch border. Prick the other half of rectangles with a toothpick, place over the filling, and seal edges by pressing with fingers, then crimp edges with a fork.
  4. Bake Pop Tarts: Place assembled pop tarts on the baking sheet and bake in the preheated oven for 20-22 minutes until golden and cooked through. Allow to cool slightly before frosting.
  5. Prepare Marshmallow Meringue Frosting: Combine egg whites, sugar, and cream of tartar in a heatproof bowl set over a pot of simmering water. Stir constantly until the mixture reaches 140 ºF (60 ºC) and sugar has dissolved. Remove from heat and transfer to a stand mixer or use a hand mixer to whip for 5-7 minutes until the mixture cools and forms glossy peaks. Avoid over-whipping to retain fluffiness.
  6. Frost and Toast: Swirl a generous dollop of marshmallow meringue on each pop tart. Toast under the grill (broiler) for 5-10 seconds until the meringue is nicely browned and toasted. Alternatively, use a kitchen blowtorch for this step. Serve and enjoy!

Notes

  • Use a gluten free flour blend without xanthan gum as xanthan is added separately to the dough for proper texture.
  • The dough is wetter than usual to compensate for gluten free flour absorption during baking.
  • Keep an eye on the meringue while toasting— it browns very quickly to prevent burning.
  • Pop tarts store well in a closed container at room temperature for up to 3-4 days.
  • Ensure egg whites and sugar reach the target temperature to properly dissolve sugar for a silky meringue.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: gluten free pop tarts, s'mores pop tarts, homemade pop tarts, marshmallow meringue, chocolate fudge filling, gluten free dessert, campfire treat

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Find it online: https://plumandpan.com/smores-pop-tarts-gluten-free-with-chocolate-fudge-filling-and-toasted-marshmallow-meringue-recipe/