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Coconut Snowman Tart

Coconut Snowman Tart

Time Involved
< 75 min
# of Ingredients
11
Skill Level
Basic
Serves
12
Ingredients
Package (12) TENDERFLAKE® Frozen Tart Shells
12 
TENDERFLAKE® Frozen Mini Tart Shells
1 (510g) 
Package white cake mix
1 ½ cups (375mL) 
Vanilla frosting
½ cup (125mL) 
Flaked sweetened coconut
 
Red cherry ribbon licorice or sour ribbon candy
 
Green candy sphere balls (substitute with any round candy)
 
Black licorice laces
 
Mini candy-coated chocolates
 
Black gumdrops
 
Pretzel sticks


Directions
PREHEAT oven to 350°F (180˚C).

PREPARE the cake mix as per package directions in a medium bowl. Spoon the cake mixture evenly into each tart shell and mini tart shell, filling to just below the rim.

PLACE tart shells on a baking sheet and bake mini tart shells for 25 to 30 minutes and larger size for 30 to 35 minutes or until tart shells begin to brown slightly. Remove from oven and set aside to cool.

FROST the top of each cooled tart with vanilla frosting, building up the middle a little more to achieve the snowball shape. Roll the frosted top in flaked coconut to cover completely.

MAKE the hat brim by cutting a 1/8-inch (0.5 cm) thick slice off the flat end of a gum drop. Poke a deep hole into the rounded end of the gumdrop. Secure the brim to the hat top by skewering the rounded end to the slice with a pretzel stick and into the tart.

PRESS two mini chocolate chips into the mini tart for eyes; press in a red mini candy-coated chocolate for the nose; press in a short length of black licorice lace and adhere with frosting if necessary for the mouth.

MAKE the scarf by cutting the cherry ribbon licorice in strips and secure to body with frosting. For buttons, press green candy balls into body.

Arrange mini-tarts (head) and tarts (body) together on a tray and watch your Coconut Snowmen Tarts warm up your Christmas gathering.



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