In the bowl of your standing mixer fitted with a dough hook attachment, combine the flour, cocoa powder, sugar, and salt. Proceed by incorporating cubes of cold from the fridge butter into the mixture until a crumbly consistency is achieved.

Finally, add the sour cream and knead the pastry dough until it begins to cohesively come together.

Once the dough is prepared, flatten it into a disc shape, wrap it with cling film and place it in the refrigerator for an hour. This step is essential to ensure the dough turns out crispy when baked.

In the meantime, get the filling ready. Heat the butter, chocolate, and cream in a microwave-safe mixing bowl until smooth. Mix in the vanilla, salt and powdered sugar, combining all ingredients. Set aside the mixture to cool and thicken.

When the pastry is done chilling, preheat the oven to 200C and line a tray with parchment paper or a baking mat.

On a floured surface, roll out the dough to a thickness of 3 mm, then cut out rectangles measuring 6x10 cm and arrange half of them on the baking sheet.

Prepare the egg wash by whisking together an egg and water, then brush this wash onto the surface of the rectangles on the baking sheet.

You can now place a spoonful of the prepared filling in the centre of each rectangle. Top them up with the remaining rectangles and with the help of a fork, seal the two pieces together, then brush again with the egg wash. With a toothpick or knife tip, poke 8 holes in the surface of each pop tart.

Keep assembling them until you finish all your pastry dough. When ready, bake them for 15 minutes, then let them cool completely on a cooling rack.

While the pop tarts are baking, combine sugar, cocoa powder, milk, honey and vanilla in a mixing bowl to create the icing. Ensure the consistency is neither too runny nor thick by observing how it drips from a spoon.

After completely cooling down the tarts, add a spoonful of icing on each of them, cover them up with sprinkles or your favourite toppings and let them harden before serving. Enjoy!