Strawberry Pop Tarts on white surface

Strawberry Pop Tarts

Strawberry Pop Tarts on white surface
Strawberry Pop tarts in a stack.
Strawberry Pop Tarts on white surface

Strawberry Pop Tarts

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Servings 6 mini tarts


for filling

  • 1/4 cup Strawberries chopped
  • 1/4 cup Raspberries
  • 2 tbsp Sugar
  • 1 tbsp Flaxseed Meal or Chia Seeds

for base

  • 2 cups All-Purpose Flour
  • 3 tbsp Sugar
  • 4 tbsp Butter vegan, chilled
  • 1 tbsp Plant Milk of choice

for topping

  • 1/4 cup Icing Sugar
  • 1 tbsp Plant Milk of choice
  • Dried Raspberries optional


  • To prepare filling, add chopped strawberries, raspberries, sugar in a sauce pan and cook on medium flame for 5 mins. Use a fork to smash in between to get smooth consistency. Add chia seeds, mix everything and turn off the flame.
  • Chill prepared strawberry mix.
  • In a large mixing bowl, add flour, sugar, butter and mix till butter is well incorporated in flour.
  • Add milk and start kneading to get soft dough consistency. Add 1 tbsp more milk if needed.
  • Dust rolling surface with flour and start rolling dough to get thin sheet like form ( not very thin ).
  • Using a cookie cutter cut rolled dough into circles ( get as many as possible ) or use a knife to get equal size small rectangles/squares.
  • Prepare baking tray by lining parchment paper. Place one cut circle dough on baking tray, add 1 tsp ( or more if fits ) of chilled strawberry mix, place another cut circle dough on top and bind together using fork. 
  • Repeat till dough is finished. Bake at 350 F for 20 mins.
  • Let baked tarts cool before adding icing. For icing, just mix 1/4 cup icing sugar with 1 tbsp of chilled milk.
  • Serve as it is or with sprinkle of dried raspberries.


  • Can use chilled Coconut Oil in place of Vegan Butter.
  • Use regular Butter and Milk in place of vegan Butter and Milk for Vegetarian option.
Keyword Desserts, Pop Tarts, Vegan
Strawberry Pop Tarts on a stone backdrop.

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