Beef Tongue in Tomato Broth
Chocolate Pop Tart
| By : |
| Servings |
12 Servings
|
Ingredients
For the dough:
- 1 ¾ cup whole wheat flour
- 200 g cold unsalted butter
- 3 tbsp unsweetened cocoa powder
- 3 tbsp monk fruit or ½ cup sugar
- 1 egg
- 1 tsp vanilla
- Pinch of salt
For the filling:
- 10 tbsp hazelnut cream
For the icing:
- 1 cup of icing sugar
- 2 tbsp plant-based milk or cow’s milk
- 2 tbsp sugar-free cacao or cocoa powder
- Chocolate sprinkles
Ingredients
For the dough:
For the filling:
For the icing:
|
Instructions
- Combine ingredients and knead to make the dough. Shape dough into a mass, then cover with plastic wrap and refrigerate for 30 Minutes.
- Roll out the dough on a floured surface until it is
3 mm thick and cut into rectangles. Place the hazelnut cream in the center and cover with another rectangle. Seal pressing with your fingers; then crimp with fork. - On the Instant Vortex control panel, press Bake, set the time to 8 Minutes and the temperature to 375°F (190°C). Press Start.
- When the time is up, allow cooling briefly before removing the pop tarts from the drawer. Then place them on a rack to cool completely.
- For the frosting, mix the icing sugar with the cocoa and then add the milk. Spread over the pop tarts and add sprinkles. Let pop tarts rest.
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!