Giant Frosted Matcha Pop Tart

Instead of making individual pop tarts, a Giant Frosted Matcha Pop Tart is an easier way to make homemade pop tarts! This giant pop tart is made with a tender gluten-free, vegan crust, filled with a sweet matcha sugar filling, and topped with an easy matcha icing! If you’re a matcha lover, you’re going to love this fun and unique homemade pop tart!

Today I’m taking it back to those nostalgic days of sprinkled frosted pop tarts, but skipping the store-bought kind and making my own at home! This Giant Frosted Matcha Pop Tart turned out better than I thought it would! It’s so delicious, and surprisingly easy to make.

Why Make A Giant Pop Tart?

Arguably, individual pop tarts are adorable! Who doesn’t love a cute little individual hand pie?! But when we’re making our own at home, individual pop tarts can be a bit of a tedious task, especially because we’re making them with a gluten-free and vegan crust. If you’ve been dabbling in the gluten-free baking world, you know that gluten-free pie crust is a lot harder to work with than traditional pie crust. So making one giant pop tart is the way to go here. Then you simply slice it into squares and enjoy!

Now the important question… are you team middle piece or team end piece?! I’m generally more of a middle piece gal with more filling and less crust, but actually the crust turned out so good in this giant pop tart, I totally grabbed an end piece first!

What Is Matcha?

Matcha is a finely ground powder made from green tea leaves. Matcha has been popular in the Japanese culture for centuries, but has become very popular in the United States over the last decade or so for its vibrant color and health benefits. Matcha has a strong, slightly bitter and unique green tea flavor. It’s vibrant green color makes it a great natural food coloring, like in this Giant Frosted Matcha Pop Tart!

Homemade Gluten-Free Vegan Pop Tart Crust Ingredients

Gluten-free flour. In this pop tart recipe I used gluten-free 1:1 baking flour (affiliate link). You will need 2 and 1/2 cups of flour total.

Baking powder. You will whisk in 1 teaspoon of baking powder to the flour.

Salt. This pie crust calls for 1/2 teaspoon of salt.

Butter. You will need 1/2 cup (half a stick) of dairy-free stick butter. I like to use Miyoko’s stick butter in my pie crust. It’s very creamy.

Coconut oil. Instead of using a full cup of butter in my pie crust I like to use half butter and then half coconut oil. I find that coconut oil helps make a tender gluten-free pie crust. You will need 1/2 cup of coconut oil that is solid but not too hard. Don’t use melted coconut oil. If it’s the summer time when you make these pop tarts and your coconut oil is too soft, move the coconut oil to the refrigerator until it’s more firm.

Water. You’ll want to use ice cold water for the crust. The colder the crust, the more tender and flaky it will be. I like to put ice cubes in a bowl of water and then let the water get cold while I whisk the other dough ingredients together.

Matcha Sugar Filling Ingredients

Cane sugar. Because I wanted the filling to have the matcha green color I used cane sugar in the filling. I typically try to stick with more natural, unrefined sweeteners like maple syrup, coconut sugar, or dates in my sweet recipes, but I wanted the matcha color to show, so using a light colored sugar was the best option. You will need 1/2 cup of cane sugar.

Gluten-free flour. You will only need to add 1 tablespoon of gluten-free 1:1 baking flour (affiliate link) to the filling.

Matcha powder. You will need 1 teaspoon of a good quality matcha powder for the filling and then more for the icing. I like this one.

Matcha Icing Ingredients

Powdered sugar. 1 cup of powdered sugar will be used to mix with oat milk and matcha powder to make the icing.

Oat milk. You only need 1-2 tablespoons of oat milk to whisk with the powdered sugar to create a paste-like icing to spread on top of the pop tart. If you would rather use a different plant milk such as almond milk, cashew milk, hemp milk, soy milk, etc. you may. You may also just use cold water instead.

Matcha powder. You will need 1 teaspoon of matcha powder for the icing.

How To Make A Giant Pop Tart

To Make The Crust

Add ice cubes to a bowl and fill it with water. In a large bowl, whisk together the gluten-free 1:1 baking flour, baking powder, and salt. Cut in the butter and coconut oil either using a fork, pastry cutter or your hands, until the dough has a crumb-like texture. Add the ice cold water 2 tablespoons at a time until the dough sticks together between your fingers. I added 10 tablespoons of water. If it’s still too dry, add an additional tablespoon of ice water at a time, but don’t add too much or the crust will turn out tough. Roll the dough into a ball, divide it in half, wrap each half in plastic wrap and place it in the refrigerator for 1 hour. Cold dough yields a flakier crust!

To Make The Filling

In a medium bowl, mix together the sugar, flour, and matcha powder.

To Make The Pop Tart

Line a baking sheet with parchment paper. Take the dough out of the refrigerator. It will be pretty hard because of the coconut oil, but don’t worry, it will soften as you work with it. Knead the dough until it starts to soften. This may take about 5 minutes. Then sandwich the dough between two large pieces of plastic wrap and roll the dough out into a 7 ½ x 10 ½ inch rectangle and is ¼ inch thick. This may take some time, be patient with it because gluten-free dough isn’t elastic as traditional dough. 

💡 Tip: I like to roll the dough out a much as I can and then use a ruler and pizza cutter to cut the dough into a 7 ½ x 10 ½ inch rectangle. 

Place the rectangle on the parchment-lined baking sheet and repeat the rolling process with the remaining dough making it exactly the same size.

Sprinkle the filling over the dough leaving a 1 inch border all the way around. 

Wet the exposed dough border with water and then lay the second rectangle directly on top. Using a floured fork, gently seal the edges together. Carefully poke holes in the top dough and then place the pop tart in the freezer while you heat the oven.

Heat the oven to 350 degrees Fahrenheit. When it’s preheated, take the pop tart out of the freezer and brush with plant-based milk or melted coconut oil (used as an “egg wash”). Bake the pop tart in the center of the rack for 30 minutes. Keep in mind that gluten-free crust doesn’t brown like traditional pie crust, so don’t over bake it.

Allow the pop tart to cool completely before icing.

Matcha Icing

In a medium bowl, whisk together the powdered sugar, plant milk, and matcha powder until smooth. You want the icing to be a paste-like consistency, not too runny, but pourable. Spread the icing over the cooled pop tart and sprinkle with sprinkles if desired. Allow the icing to set for about 25-30 minutes before slicing and serving.

The Sprinkled Topping

I used these sprinkles, but to give this giant pop tart a more store-bought pop tart look I decided to pulse the sprinkles in the blender and then sprinkle them on. You certainly don’t have to do that. And you can use whatever sprinkles you like, preferably dye-free though!

How To Cut & Serve A Giant Pop Tart

As much as I was tempted to eat the whole giant pop tart 😆, I sliced it directly down the center, and then made 3 horizontal cuts to make 8 slices. You can slice this however you want! Serve at room temperature.

💡 If the pop tart is already iced, DO NOT place the pop tart slices in the toaster! You can try to warm the pop tart slices in the toaster before icing, however I have not tried that and not sure if it warms like a store bought pop tart.

How To Store

This homemade Giant Frosted Matcha Pop Tart is best enjoyed the same day, however, you may store leftover pieces wrapped in plastic wrap on your counter for 2-3 days. Any longer than that and you can store it wrapped in the fridge. The longer you keep them, the more dried out the crust will get, so keep that in mind.

Can I Freeze These Pop Tarts?

Yes! The crust might dry out a little bit but you can ice and sprinkle them, freeze them and then allow them to thaw at room temperature when you’re ready to enjoy!

Let me know what you think about this Giant Frosted Matcha Pop Tart down below in the comments section as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a delicious, flavorful and fun homemade pop tart recipe. Be sure to tag me on Instagram, Facebook, or Pinterest if you make it!

More Matcha Recipes To Try

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