Place your flour, sugar, salt and diced butter into a large food processor. Pulse the mixture until the butter pieces are very small and the mixture resembles breadcrumbs.

Add the vanilla and a splash of cream. Pulse the mixture to incorporate it through your dough. Gradually add in more of the cream, pulsing between each addition.

Once all of the cream has been added, continue to pulse until you have a rough dough that resembles a dry cookie dough. Remove the dough from your food processor and place it onto a clean bench top.

Use your hands to bring the dough together and form it into a smooth ball.

Preheat your oven to 170 degrees Celsius, fan bake and line two oven trays with baking paper.

Dust your work surface, rolling pin and dough with icing sugar.

Roll out your dough, you will want it to be just less than 1 cm thick.

Use Halloween cookie cutters to cut out your pastry shapes. If you are using multiple shapes, like I have here, make sure that you are cutting them out in pairs. Then keep the shapes in two separate piles for tops and bottoms.

Place half of your cutouts onto your lined baking trays, leaving a good amount of space between each pop tart (just in case any of them burst when they are cooking).

Prepare your tops and bottoms next. Brush the bottom pieces with a little bit of warm water and pierce the top pieces with a fork a few times each.

Place a heaped teaspoon of jam into the very center of each of your bottom pop tart halves. Spread it slightly but make sure that you leave a generous edge for the pastry to stick together.

Gently place your top piece on top of your pop tart base, one at a time. Carefully use your fingers to press around the outsides of the dough to seal it together. Use a fork to crimp all of the edges of your pop tarts.

Brush the tops with a little bit of extra cream or milk.

Bake in your preheated oven for 18 minutes or until they are lightly golden on the edges and baked through.

Place your icing sugar into a small bowl with your vanilla. Add in the milk a little at a time, mixing constantly until the mixture is a spreadable consistency.

Take your cooked pop tarts (still warm) and dip the top surface into your frosting. Use the back or a spoon to spread your frosting over the tops, removing any excess as you go. Set aside to set for a few minutes.

Sieve and mix the cocoa powder into your remaining glaze (if you have run out you can make a small batch with just 1/4 cup icing sugar and some milk). Add some black food coloring to darken the mixture if you like.

You want your mixture to be thick enough to pipe decorations onto your pop tarts. If it is too thick add a little milk and if it is too thin add more icing sugar.

Place the chocolate frosting into a small piping bag or a snap-lock bag. Use this to decorate your pop tarts.