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I love Boston cream pie, a combination of yellow cake, Bavarian cream, and thick dark chocolate. My favorite cupcakes are Boston Cream Pie Cupcakes.
To make Boston Cream Pie Pop Tarts, simply make pop tarts with a pie crust, fill with Bavarian cream, and top with a dark, fudgy frosting.
To assemble the Pop Tart:
- Mix the pie dough. Use a just-add-water-mix. It makes a great crust and it’s foolproof. Just add the water and mix with your paddle attachment for a minute. Use 3 1/3 cups pie crust mix and 1/2 cup cold water to make ten tarts.
- Roll out the pie dough. Roll it as thin as you can–the thinner, the better.
- Cut out the shapes. You may want to rummage through the cupboard looking for a utensil or plastic container about 3 x 5 inches to use as a cutter. Anything will do. You can also use a pizza roller to cut one large rectangle, and then divide it into smaller ones with a ruler.
- Load the dough. Squirt a small amount of Bavarian Cream within 1/2 inch of the edges.
- Cover with a top crust, seal, and bake. With a pastry brush, dampen the edges on the bottom crust–the water will help hold the two crusts together. Place the remaining pieces over the filling and align the edges. Crimp the edges with the times of a fork. Bake at 350 degrees for about ten minutes or until the tarts barely start to brown. Remove to a rack to cool.
- Frost the tarts. Mix 3/4 cup powdered sugar with two teaspoons meringue powder, 2 tablespoons dark cocoa, 1/4 teaspoon vanilla, and four teaspoons milk. Adjust with more milk or powdered sugar to get the right consistency if required. Frost your tarts. (The meringue powder creates a shell on the frosting so that it does not mar as easily.)
- Make more! For more Pop Tart recipes, click here.
Learn more in this free 250-page baking book.