Giant mini eggs pop tart

Giant mini eggs pop tart

A giant mini eggs pop tart, now this says treat day Easter breakfast to me! So yummy and a completely indulgent, over the top fun brunch treat to celebrate the season. If there was every an occasion for chocolate for breakfast it’s Easter. In my book you can’t have Easter without mini eggs or a truck load of chocolate so this is basically my dream way to start the day. 

Vanilla pastry, loaded with nutella, topped with chocolate icing, mini eggs and white chocolate drizzle. A total chocoholic dream. The pastries keep really well in an airtight container and I mean you can make individual pop tarts but a giant one, says party to me. 

Give it a go and let me know what you think. 


345g plain flour

2 large eggs

175g unsalted butter (fridge cold) 

25g icing sugar

1 tsp vanilla extract 

Pinch of salt

250g nutella 

For the icing:

175g icing sugar

1 tbsp nutella

3 tbsp water from recently boiled kettle

Pinch of salt

1 ½  tbsp cocoa powder

½ tsp instant coffee powder

80g mini eggs 

25g white chocolate 

This makes 1 giant mini eggs pop tart, cut into 8 portions.

Method for giant mini eggs pop tart 

First, let’s make the pastry. 

This is really simple. Pop the flour, salt, cold butter and icing sugar in a food processor. Blitz for a few seconds until you have a mixture that looks like fine breadcrumbs. The butter should be in very small pieces, distributed amongst the flour mix. 

Then crack in 2 eggs and add in the vanilla extract.  Blitz until the pastry begins to come together in one large ball. 

Remove the dough, divide into 2 equal balls.  Then wrap in cling film and chill in the fridge for about 30 mins. 

Preheat the oven to 190°C alongside a baking tray the same size that you’ll use to bake the giant mini egg pop tart. This will help them cook evenly and give you a lovely crispy base.

Assemble the pop tart

Take each piece of dough then on a floured work surface, thinly roll out the pastry into a large rectangle. I did 21 by 28 cm but roughly that size is fine.  Trim the pastry so that you have pretty straight edges. Take the bottom piece and pop onto a lined baking tray.

 Do the same for the other piece of dough. I aimed for the pastry top to be a little larger than the bottom so that it will help with the crimping. 

 You’ll probably have extra pastry, so you can always make yourself a chocolate poptart with the leftovers. The cook’s perk. 

Heat the nutella up a little in the microwave to loosen it and make it easier to spread. Pour it onto the bottom of the pop tart and spread evenly across, leaving a few cm border, so that the nutella doesn’t come out when you add the pastry lid. 

Get a mug of water and, using your finger, wet the sides of the pastry. Then take the pastry lid and place on top, pressing down the sides to make sure no nutella escapes. 

Take a fork, and seal the edges of the pastry. Take a sharp knife and add score marks in the centre of the pastry, to help any steam escape in the oven. 

Brush the top of the tart with milk or egg wash then bake. The lovely thing about this recipe is you can do all this the night before then bake them fresh in the morning if you like. They’ll sit very happily in the fridge. 

Let’s get baking

Bake for about 20 minutes with the pop tart covered with a piece of greased tin foil. This will help the bottom cook through before the top browns too much. After this time, remove the foil and cook uncovered for another 15 minutes until the pop tart is cooked well underneath and is a lovely golden brown. 

Once cooked, leave to completely cool on the baking tray. It is really important to make sure it is completely cold before you move it and ice it, otherwise the pastry will crack when you try to move it. (I did this the first time and trust me even warm pastry is too delicate and you don’t want to ruin all the effort you put in, just for it to break apart when it’s all baked). 

When the pop tart is cold, make the icing. 

To make the icing, put the icing sugar, cocoa powder, nutella, salt and coffee powder into a bowl then gradually add the hot water until you get a pouring but not too runny consistency. Stir together. Add the water gradually a tbsp at a time to help get the right consistency but if it does get a bit too runny, you can just add more icing sugar. 

Spread the icing on top, letting it fall down the sides a bit as it sets. Roughly chop the mini eggs and sprinkle over alongside the melted white chocolate in any pattern you fancy. 

Leave for about 30 minutes for the icing to set a little. Enjoy.

These are best eaten on the day that they’re baked, but will last a few days stored in an airtight container.

You could also freeze un-iced pastries by tightly wrapping in cling film, which will keep for about 3 months. Then you could defrost in the fridge overnight and decorate when needed.  Alternatively you can flash freeze unbaked pastries, store in a bag and then bake for an extra 10 minutes whenever you want one.

Looking for other chocolate recipes? Try our Double Chocolate Baked Doughnuts, Easter hot chocolate, Ruby chocolate rocky road

Love mini eggs and want more ideas for how to make fun desserts with them? Try our Mini egg ice-cream or Easter Nest Doughnuts

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