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Matcha & White Chocolate S'mores Pop Tarts

Featuring a sweet Matcha glaze, a golden crust, and a gooey marshmallow inside, this Matcha White Chocolate S'mores Pop Tarts are perfect for any afternoon snack.

Makes 6 pop tarts.

An original recipe prepared for us by Probably This.

Ingredients

    Marshmallow Filling

    • 3 egg whites, room temperature
    • ¼ tsp cream of tartare
    • ½ cup agave nectar
    • ⅔ cup sugar
    • ¼ cup water
    • 1 tsp vanilla extract
    • ¼ tsp kosher salt 

    Pop Tart Crust

    • 2 ½ cups all-purpose flour
    • 1 cup (2 sticks) cold unsalted butter, cut into ¼" cubes
    • 1 Tbsp sugar
    • 1 ¼ tsp salt
    • ¼ cup cold water (+ or - a few Tbsp)

    Matcha Glaze

    • 3 tsp Aiya Culinary Grade Matcha
    • 1 cup powdered sugar
    • 2 tsp meringue powder
    • 3 Tbsp buttermilk (you can sub whole milk)

    Additional Ingredients

    • 2 - 3 crumbled graham crackers
    • 2 (3 ½ oz) white chocolate bars 

    Optional Toppings

    • miniature marshmallows
    • sprinkles
    • white chocolate morsels

Directions

    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 240F.
    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 Tbsp at a time into the egg whites.  Once you've added 3 Tbsp, 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 1 Tbsp 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 ¼ 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 350F and line a baking sheet with parchment paper.  
    2. Roll out the dough to about ⅛” thickness and cut into 12-14 rectangles about 3"x5” each
    3. Place 2-3 pieces of white chocolate on half of the rectangles, followed by a few Tbsp 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 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!

     

    Click below to purchase the Culinary Grade Matcha used in this recipe: