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!
- 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.
Prep Time: 60 minutes
Cook Time: 30 minutes
Total: 1.5 hours
- 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)
- 3 t Aiya Cooking Grade Matcha
- 1 cup powdered sugar
- 2 t meringue powder
- 3 T buttermilk (you can sub whole milk)
- 2-3 crumbled graham crackers
- 2 (3.5 oz) white chocolate bars
- Miniature marshmallows
- White Chocolate Morsels if you're feeling like a real bad bitch (my usual state of being)
- 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.
- 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.
- 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.
- 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.
- Add vanilla and whip for a remaining minute.
- Store in the refrigerator in an air-tight container or up to 2 weeks.
- In a stand mixer fitted with a paddle attachment, mix the flour, sugar, and salt on low speed to combine.
- 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).
- 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.
- Remove from the mixing bowl and form into two disks.
- Wrap in plastic wrap and refrigerate for 20 minutes (it can also be stored in the fridge overnight at this point).
- Whisk all of the ingredients together until smooth.
- Preheat the oven to 350* F and line a baking sheet with parchment paper.
- Roll out the dough to about 1/8” thickness and cut into 12 - 14 rectangles about 3x5” each
- 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.
- Cover the filled rectangles with the remaining empty ones, and press the edges with a fork to form the pop tarts.
- Poke tiny holes on top of the pop tarts to allow for ventilation during the baking process.
- Bake on a the prepared baking sheet for 20 minutes until slightly golden.
- Remove from the oven and let cool.
- Top with a drizzle of matcha glaze and other fun toppings!
This post was sponsored by the amazing team over at Aiya Matcha