Upgrade this year’s birthday cake with a flaky, indulgent, and giant chocolate blueberry pop tart! Utilize store-bought puff pastry to save yourself even more time.
The chocolate filling is rich and fudgy, with only 4 ingredients needed to make it! The blueberry glaze (made with preserves) pairs perfectly with the chocolate and the color comes out so vibrant. Then there’s that flaky pastry, which truly brings it all together.
Find lots of tips below the recipe to make this a success—happy baking, friends!
This recipe is sponsored by Endangered Species Chocolate.
Some Materials You May Need:
- Large baking sheet
- Parchement paper
- Pastry brush (or something to apply an egg wash)
- Fork for crimping
- Knife or Pastry Cutter to trim edges
- Various mixing bowls
- Measuring cups/spoons
- Medium saucepan + heat-safe bowl
Tag me over on Instagram if you make this giant chocolate blueberry pop tart! You can always message me there too if you run into any issues—happy to help. Also be sure to follow Endangered Species Chocolate on Instagram too for lots of tasty chocolate content!
A giant, flaky pop tart filled with a richy and fudgy chocolate filling, baked until golden and crispy, then topped with a blueberry preserves glaze!
- 1/3 cup granulated sugar (75g)
- 1/2 cup whole milk (60ml)
- (2) 3oz. bars of dark chocolate, 88% cocoa (85g each, 170g total), coarsely chopped (I used these from ESC)
- 1/4 cup salted butter (60g), cut into tablespoons
- 2 sheets of store-bought puff pastry (490g)
- 1 large egg for egg wash (50g)
- Small amount of all-purpose flour for rolling out puff pastry
- 2 cups powdered sugar, sifted (230g)
- 3 Tablespoons blueberry preserves (60g)
- 3 Tablespoons whole milk (45g)
(Don’t start with your puff pastry thawed—make the chocolate filling and then let your puff pastry thaw while the filling cools down and thickens!)
Make the Chocolate Filling First
- In a medium heatproof bowl add your sugar, milk, and half of your chopped chocolate (so 1 bar). Set it over a small pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Heat and gently stir with a spatula until the chocolate has melted and the mixture is mostly smooth.
- Take off the heat, immediately add your butter and other 1/2 of chocolate chips. Stir until both butter and chocolate have melted and mixture is smooth. Pour into a separate bowl and set aside at room temp to cool for 45 min—take your puff pastry sheets out now to thaw while it does.
Assembling the Pop Tart
- Once thawed, roll each puff pastry sheet out on at a time on a lightly floured surface into large 10x14in rectangles. Trim edges for clean lines. Place them on a large baking sheet, separated by parchment paper, cover your bowl with the chocolate filling with plastic wrap (so the plastic touches the surface of the chocolate) and chill everything in the fridge for 15 minutes. Whisk together an egg in a small bowl for an egg wash while they chill.
- Take your puff pastry and chocolate filling out of the fridge. Keep one pastry on the tray and the other off to the side. Brush egg wash around the outside border of the pastry on your tray (~2 inches). Take your chocolate filling out and spread it into an even layer, leaving the border untouched.
- Lay your other pastry sheet overtop, press down around the edges with your fingers to seal, and then crimp with a fork to further help seal. Brush the entire pop tart generously with your egg wash and poke holes (10-12) all over the top to let steam escape during the bake. Place back in the fridge to chill while you preheat the oven to 400°F (200°C).
- Then, bake at 400°F (200°C) for 25-30 minutes or until dark golden all over. Rotate your tray halfway through for a more even back. Take out of the oven, let cool for 15-20 minutes on tray, and then carefully transfer to a separate rack to cool completely.
- Once cooled completely (can take up to an hour), whisk together all of your glaze ingredients until smooth and pour/spread/drizzle overtop.
Cut into slices to serve or let folks cut as they please—best enjoyed same day, otherwise store in an airtight container at room temperature for a few days!
- Chocolate Filling Harden? If you leave the chocolate filling in the fridge too long, it’ll thicken up too much and potentially harden, so keep an eye on those 15 minutes. If it happens though—don’t fret! Just microwave it for 5-10 seconds (you shouldn’t need more) and then give it a good stir to smooth things out. You want to be able to easily spread it, but not have it oozing (a technical term, yes) all over the place.
- Pastry Hard to Handle? Puff pastry has a high butter content, so the more you handle it or leave it out, the stickier it becomes. If in doubt or if things get messy, chill it in the fridge for 15 minutes. I recommend chilling it right before you bake it anyways for maximum puffage and flakiness!
- Bake Time: I baked mine with a rack in the upper thirds position and 25-30 minutes was always the sweet spot for me. With that said, every oven is different, so just keep an eye on things as you near the 25 minute mark. Also, the more egg wash you brush on, the quicker it’ll darken.
Find more tips in the blog below, friends!
Endangered Species Chocolate
If you’ve been following me a for a little while now, you should be no stranger to Endangered Species Chocolate! They have (I think at least) some of the best dark chocolate in the game. This extreme dark 88% dark chocolate is no different—extreme indeed, yet smooth and with tons of depth.
On the off chance you’ve never hear of them, here’s some more reasons to grab a few bars!
All of their products are: fairtrade, gluten-free, non-GMO, and kosher. A majority of them are vegan too! Plus, they donate 10% of their profits to global organizations making a positive impact on species and habitats around the world. See all of their varieties here and then where to buy some for this giant chocolate blueberry pop tart!
I recently used their “smooth dark chocolate” for these Baked Churro Donuts!
Tips When Making the Chocolate Filling
The chocolate filling needs about 45 minutes to an hour to cool down and thicken. So don’t be alarmed after you initially make it if you feel it’s too runny. It will thicken more as it cools, giving you a nice and easy-to-spread consistency.
You’re also using a double-boiler setup to gently melt down the chocolate and trust me, it’s much easier than it sounds! You just need a bring a small pot filled with a few inches of water to a simmer and then place a medium-sized heatproof bowl overtop. Just make sure the bottom of the bowl doesn’t touch the surface of the water.
Doing this prevents the chocolate from splitting (which can happen if you do it in the microwave) and gives you a much smoother consistency. After you’ve melted down half of your chocolate with the milk and sugar, you’ll temper the mixture down by adding in the other half of your chocolate and butter.
It may look questionable at first, maybe even a little grainy, but one you add in that list bit of chocolate with the butter it’ll start to smooth out. Let this come to room temperature for 45 minutes while you thaw your puff pastry. Don’t go far beyond that next 15 minutes in the fridge or it’ll harden. If this happens, however, just microwave for 5-10 seconds and give it a good stir.
Assembling this Giant Chocolate Blueberry Pop Tart
The biggest issue you may run into when assembling this giant pastry is the pastry itself. Puff pastry has a high butter content, which means the more time it spends sitting out, the stickier and harder to handle it can become. This is why I have you chill it at certain point—well, for two reasons actually…
One is keep it easy to handle, roll out, and crimp those edges (AKA stick-free). The other reason you want to keep puff pastry cold throughout most stages is because keeping that butter cold is what gives puff pastry it’s rise. The colder your butter is going into that bake, the more steam it’ll give off between all of those layers, causing them to “puff” up and make everything extra flaky.
So if in doubt—chill your pastry in the fridge for 15 minutes if things get messy! And be generous with that egg wash, making sure to hit the edges too. The more you add, the darker and crunchier things will be (which is how I like it, personally).
Making and Adding the Blueberry Glaze
The glaze is the easiest part of the entire recipe! All you have to do is stir together all of the ingredients until smooth. I like to use a spatula instead of whisk to prevent clumping, but you do you! Just make sure you sift your powdered sugar into the bowl for an extra smooth consistency.
Also, be sure to use strawberry preserves and not jam (which is generally thicker)! If your blueberry glaze feels too thick, add tiny amounts of whole milk until your desired consistency. Alternatively, if it’s too thin, sift in a little more powdered sugar to thicken things up.
Check out my most recent recipes:
- Hot Cocoa Cream Pies
- Roasted Crispy Rice Treats Dipped in Chocolate Frosting
- Giant Chocolate Blueberry Pop Tart
Looking for something else to bake?