Halloween Recipes

Check out these fun Halloween-themed recipes from Tenderflake- great for kids and grandkids!

Vanilla Scarecrow Tart
Ingredients:
12 Tenderflake Tart Shells (1, 255g package)
1 pkg (250g) white cake mix
150g vanilla frosting (little over ½ cup)
6 vanilla sugar wafers, cut to 2 ¾ inch lengths, then halved lengthwise
3 vanilla sugar wafers, cut to 2 ¾ inch lengths halved lengthwise, then halved crosswise
Candy-coated chocolate covered sunflower seeds or jelly beans
Bran cereal
Candy corn
Mini candy-coated chocolates
Chocolate sprinkles
Method:
Step 1 – Mix
• Preheat oven to 350°. Prepare the white cake mixture as per package instructions in a medium bowl

Step 2 – Bake
• Spoon the cake mixture evenly into each Tenderflake Tart Shell, filling to just below rim.
• Place on rimmed baking sheet and bake the filled Tart Shells as per cake mix instructions for 12 cupcakes.
• Cool thoroughly

Step 3 – Decorate!
• Once cooled, frost the top of each tart. Add a small dollop of frosting to the top edge of the tart and press the smaller wafer to it for the hat top. Place the larger wafer just below the hat top for a brim.
• Decorate hat with candy-coated chocolate covered sunflower seeds or jelly beans. Press pieces of bran cereal hair into the frosting below the hat brim. For the face, press on a candy corn nose, mini candy-coated chocolates for eyes and chocolate sprinkle stitched mouth.
• Arrange on a platter and serve to your guests.

 

Spider Brownie Tart
Ingredients:
12 Tenderflake Tart Shells (1, 255g package)
1 pkg (310g) brownie mix
150g vanilla frosting (little over ½ cup)
Lime green gel-paste food colour
I tub (450g) chocolate frosting (1½ cups)
Black gel-paste food colour
72 x 2¼ inch lengths of black licorice lace
24 candy-coated green chocolate covered sunflower seeds (colour optional)
24 candy-coated red chocolate teenys (colour optional)
Method:
Step 1 – Mix
• Preheat oven to 350°. Prepare brownie mixture as per package directions in a medium bowl
• Tint 150g vanilla frosting with green food coloring
• Tint 450g chocolate frosting with black food coloring, put most in piping bag fitted w/ large round decorating tip, chilled in fridge for 30 minutes.
• Reserve 75g of black icing and insert into piping bag fitted w/ small round tip.
Step 2 – Bake
• Spoon brownie mixture evenly into each Tenderflake Tart Shell, filling to just below rim
• Place tart shells on rimmed baking sheet and bake 18 – 22 minutes or until almost set in centre.
• Cool thoroughly
Step 3 – Decorate!
• Once cooled, frost the top of each tart w/ lime green frosting. Pipe a large ball of chilled black chocolate frosting for the body and a smaller one for the head – as pictured.
• Insert licorice legs into body, anchoring “feet” into tart. For eyes, press green chocolate covered sunflower seeds into frosting head, adding black dots of frosting for the pupils and a red chocolate teeny for the nose.
• Arrange on platter and serve to your fearless guests!