- Preheat lightly oiled grill to low. Add 1 tsp (5 mL) of the jam and a pinch of the chocolate chips to each tart shell. Using a pastry brush, brush some of the egg around edge of each tart shell.
- Lay skewer across the top of each tart shell. Fold shell and foil tray in half to envelop the skewer, leaving a short bit of skewer poking out at one end.
- Place the pops on the grill – ensuring heat is at minimum – bottom of foil tray side down. Close lid and grill until exposed pastry edges are golden and some jam has started to bubble out, 10 to 13 min. Serve with foil trays attached.
Tip: Even with plenty of time soaking in water, wooden skewers tend to scorch or catch fire. Try wrapping them in foil before grilling.