These homemade breakfast tarts are a fun way to celebrate the morning. Your kids (or the kid in you) will love this dairy-free alternative and more wholesome version of the morning treat they love!
Ingredients
Prep
- Make the dough first: In a food processor, pulse together the flour, sugar and salt. Add in the cubed vegan butter and yogurt, and pulse again until a sandy mixture forms. Then add in 3 tbsp of water to start, and mix until a slightly sticky but thick dough forms.
- Chill the dough: Wrap the dough in parchment paper, and chill the disk in the fridge for at least 30 minutes or overnight. Preheat the oven to 425F while the dough is chilling.
- Roll the dough: Roll the dough out to be an 18” by 8” rectangle.
- Slice: On the length side (18”), make a mark every 3” inches. Then on the width side (8”), make a mark in the middle (4”). Slice the dough in half lengthwise following the 4” mark. Then slice the dough widthwise along every 3” mark. You will yield 12 dough rectangles.
- Fill: Spread about 1 ½ tbsp of raspberry jam onto one rectangle, leaving enough room along the edges to seal the pop tart. Repeat for 5 other rectangles. Then place an unfilled rectangle on top and seal the edges by using a fork. Repeat for the remaining pop tarts.
- Chill: Place the pop tarts onto a baking sheet lined with parchment paper and into the freezer to chill for 10 minutes.
- Bake: Mix the cashewmilk and maple syrup together. Poke a few holes onto the top of the pop tarts and brush the tops with the cashewmilk mixture. Bake the pop tarts for 18-20 minutes, or until lightly golden on top.
- Cool: Allow the pop tarts to cool for 15 minutes before topping with the yogurt glaze.
- Glaze: Mix together the vanilla cashewmilk yogurt and beet powder. Then pour about 1 ½ tbsp of glaze over the tops of each of the pop tarts. Serve and enjoy!
