Chocolate Popped TartMADE BY MEGPIES IN BROOKLYN, NEW YORK
Chef Marc Murphy says...
I am not a sweets person. I always prefer savory and salty, but these popped tarts are too much fun to pass up. I grew up in Europe where Pop Tarts weren’t really a thing, so maybe the joke is somewhat lost on me. Regardless, these treats are true perfection for the European in me: The pastry is perfectly buttery and flaky, and the chocolate makes me believe that one should always have chocolate for breakfast!
Each Megpie is totally homemade, and you immediately taste the difference between these and the machine-made stuff. We swoon over their buttery, flaky crust and to-die-for fillings.
Chocolate for breakfast? Exactly what the doctor ordered, if you ask us. The buttery, flaky pastry that holds the smooth chocolate filling makes it count as breakfast, while also hiding your sweet little secret – that is, of course, if you ignore the conspicuous glaze of dark chocolate on top. You'll definitely devour it too quickly for anyone in the office to notice your chocolatey breakfast, anyway. We think this flavor is where Popped Tarts earned the title "Little Pockets of Joy."
When Meghan Ritchie introduced these retro treats at Brooklyn food market Smorgasburg, they quickly became a hot ticket. They've got such a following they're even listed as one of the Village Voice's top 100 dishes. One bite, and you'll forget Pop Tarts ever even existed.
INSTRUCTIONS: We ship these treats frozen and mostly they defrost on the way. Store at room temperature and when you're ready to enjoy, just reheat them in an oven or toaster oven at 250 degrees for five minutes. The pastries stay fresh for over a week, but those west of the Mississippi should eat these within a couple of days of receiving them for the freshest tasting pastries. If you make it more than 24 hours, you deserve some kind of prize.
Tip of the Tongue
Buy some berry popped tarts for breakfast, and stock up on chocolate as your after-dinner reward for a virtuous morning! Everything in moderation, right?