Ingredients:

• 1 cup frozen raspberries
• 1 tablespoon sugar
• 1 tablespoon + 1 teaspoon water
• 1 teaspoon corn starch
• 2 tablespoons white chocolate liqueur
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 4 tablespoons cold water
• 1/4 cup white chocolate chips
• 1 teaspoon shortening

Directions:

Preheat the oven to 450°F. Lightly grease a baking sheet and set aside (or line with parchment paper… I would have done that, but it turns out I didn’t have any on hand).

In a small sauce pan, combine the frozen raspberries, sugar, and 1 tablespoon of water. Heat over low heat to thaw out raspberries. In a small dish, combine the remaining teaspoon of water and teaspoon of cornstarch, whisking to remove any lumps. Add to the raspberry mixture. Raise the temperature and bring to a boil. Cook for about 1 minute. Remove from heat, and stir in the white chocolate liqueur. Set aside to cool while preparing the dough.

In a medium mixing bowl, combine the flour and salt. Add the chunks of butter and mix with a pastry blender (or your fingers) until the mixture is crumbly. Gradually add one tablespoon of cold water at a time, tossing with the butter and flour mixture. Continue to add water until all of the flour and butter mixture is moistened and a dough forms (approximately 4 tablespoons total). Turn the dough onto a lightly floured surface and roll to 1/8 inch thickness.

Cut the dough into rectangles (I think mine were about 3 inches by 4 inches). Place a heaping tablespoon of the filling in the center of one rectangle of dough. Cover with an additional rectangle, and seal the edges by crimping with a fork. Repeat until all of the dough has been used (I was able to make 6 Pop Tarts).

Arrange the Pop Tarts on the prepared baking sheet, and bake for 7-8 minutes. Allow the Pop Tarts to cool on the pan for a few minutes, and then transfer to wire racks to cool entirely.

Once cooled, place the white chocolate chips and the teaspoon of shortening in a small microwaveable bowl. Microwave at 50% power for 30 seconds at a time until the mixture is smooth and creamy. Drizzle the white chocolate over the cooled Pop Tarts. Allow 5-10 minutes for the white chocolate to harden."

And this is where i found this delicious little recipe!