Is it safe to eat sweet tarts if they dark dots on them that are the same color as tart but darker?

The dark dots on the sweet tarts are most likely a result of Maillard reaction, a chemical reaction between amino acids and sugars that occurs when food is heated. This reaction is responsible for the browning of many foods, such as baked goods, roasted coffee, and seared meats.

While the Maillard reaction can produce some harmful compounds, such as acrylamide, the levels of acrylamide in sweet tarts are considered to be very low and do not pose a significant health risk. In fact, the Maillard reaction can also produce some beneficial compounds, such as antioxidants.

Therefore, it is generally safe to eat sweet tarts with dark dots on them. However, if you are concerned about the potential health risks of acrylamide, you may want to limit your consumption of sweet tarts and other browned foods.