Matcha & White Chocolate S'mores Pop Tarts

Hi! I made more green food!   

I would love to say that I created this recipe as a means of reliving some weirdly sentimental childhood memory involving breakfast pastries or whatever but to be honest, I kind of just thought of it haphazardly.   I wanted something with white chocolate and matcha and this just kind of happened. Not quite a breakfast (though, I'm not judging you), not quite a dessert... I think I would prefer to have these in the late afternoon with a cup of tea or a Hendrick's martini.

Let's be real, I'd definitely go with the martini, or two.  This week of school has been absolute hell.  Not like the normal hell where I look up in the middle of class and realize that I hate everyone around me and all of the boredom of sitting in a cold classroom is driving me totally nutz-o.  It's been the kind of hell where (true story) I get a fit of giggles in the middle of a midterm because of how little I know. I seriously just couldn't believe how empty the page was, and for some reason it seemed hysterical.  I'm usually a decent student, but it's been rough.   Someone call the (preferably 6'2", dark, 28 year-old, maybe British?) doctor, I've got a terrible case of the senioritis.  

Ok, I'm done subjecting you to my ramblings and weird fantasies. Have a good weekend babes!

OH, but also, for those of you unfamiliar with matcha and my new found fondness for the stuff, I go into detail about it here!

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Notes:

  • The recipe for the marshmallow filling actually makes about 3x as much as you need to fill the pop-tarts.  However, I wouldn't recommend halving it because it's like really really hard to whip less than three egg whites effectively in a stand mixer.  One solution would be to use a hand-held mixer, if you have one.  With the excess filling I recommend using it to top hot chocolate, make some kind of s'mores ice cream, make a pie, eat it with a spoon while sobbing uncontrollably to The Biggest Loser.  
  • Use the marshmallow cream sparingly in the pop-tarts!!! That shit blows up all big in the oven and if you aren't careful you'll have a big sticky mess on your hands.  And let's be honest, you don't need another one of those today.

Matcha White Chocolate S'mores Pop Tarts

by Beau Ciolino

Crust recipe from Sweet Paul Magazine

Prep Time: 60 minutes

Cook Time: 30 minutes

Total: 1.5 hours

WHAT:

Marshmallow Filling

  • 3 egg whites, room temperature
  • 1/4 t cream of tartare
  • 1/2 cup agave nectar
  • 2/3 cup sugar
  • 1/4 cup water
  • 1 t vanilla extract
  • 1/4 t kosher salt 

Pop Tart Crust (from Sweet Paul Magazine)

  • 2.5 cups all purpose flour
  • 1 cup (2 sticks) cold unsalted butter, cute into 1/4" cubes
  • 1 T sugar
  • 1.25 t salt
  • 1/4 cup cold water (+ or - a few tabelspoons)

Matcha Glaze

Additional Ingredients

  • 2-3 crumbled graham crackers
  • 2 (3.5 oz) white chocolate bars

Optional Toppings

  • Miniature marshmallows
  • Sprinkles
  • White Chocolate Morsels if you're feeling like a real bad bitch (my usual state of being)

HOW:

Marshmallow Filling

  1. In a small saucepan over medium-high heat, stir together agave nectar, water, salt, and sugar.  Bring to a boil until the mixtures reaches 240* F.
  2. While the mixture is coming to a boil, whisk the egg whites and cream of tartare in a stand-mixer on high speed until soft peaks form.
  3. Remove the syrup from heat and drizzle in 1 T at a time into the egg whites.  Once you've added 3 T, slowly pour in the remaining syrup, and beat to combine.  The point of this step is to go slow so that you don't cook the egg whites.
  4. Once all of the syrup has been added, turn speed to high and whip for about 5 minutes.  It should resemble a store-bought marshmallow cream after just a few minutes of whipping.  
  5. Add vanilla and whip for a remaining minute.  
  6. Store in the refrigerator in an air-tight container or up to 2 weeks.  

Crust

  1. In a stand mixer fitted with a paddle attachment, mix the flour, sugar, and salt on low speed to combine.
  2. Add the butter and mix on low until the it is fully incorporated and you have no butter chunks larger than a small pea. (the mixture should resemble course corn meal).
  3. Add in half the water and mix on low, slowly add a tablespoon more water at a time until the dough starts to come together and can hold it's own shape.  You may not need the full 1/4 cup for this, or you may need more, just watch the dough carefully and feel it with your hands if necessary.
  4. Remove from the mixing bowl and form into two disks.  
  5. Wrap in plastic wrap and refrigerate for 20 minutes (it can also be stored in the fridge overnight at this point).

Matcha Glaze

  1. Whisk all of the ingredients together until smooth.  

Assembly

  1. Preheat the oven to 350* F and line a baking sheet with parchment paper.  
  2. Roll out the dough to about 1/8” thickness and cut into 12 - 14 rectangles about 3x5” each
  3. Place two - three pieces of white chocolate on half of the rectangles, followed by a few tablespoons of the marshmallow fluff, and a sprinkle of the graham cracker dust.  A piping bag may help evenly distribute the marshmallow cream.
  4. Cover the filled rectangles with the remaining empty ones, and press the edges with a fork to form the pop tarts.
  5. Poke tiny holes on top of the pop tarts to allow for ventilation during the baking process.  
  6. Bake on a the prepared  baking sheet for 20 minutes until slightly golden.
  7. Remove from the oven and let cool.
  8. Top with a drizzle of matcha glaze and other fun toppings!

This post was sponsored by the amazing team over at Aiya Matcha

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