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Spider Brownie Tart

Spider Brownie Tart

Time Involved
< 75 min
# of Ingredients
10
Skill Level
Basic
Serves
12
Ingredients
Package (12) TENDERFLAKE® Frozen Tart Shells
1 (550g) 
Package brownie mix
¾ cup (175mL) 
Vanilla icing
 
Lime green gel-paste food colour
1 ½ cups (375mL) 
Chocolate icing
 
Black gel-paste food colour
72 
2¼-inch (3 cm) lengths of black licorice lace
24 
Candy coated green chocolate covered sunflower seeds (colour optional)
 
Black decorating gel
12 
Candy coated red chocolates (colour optional)


Directions
PREHEAT oven to 325˚F (160˚C).

PREPARE brownie mix according to package directions. Fill tart shells with brownie mix. You will use approximately ½ of the mix. Divide remaining brownie mix between lightly greased mini muffin cups.

BAKE tarts for 35 to 40 minutes or until tart shells begin to brown. Meanwhile, bake mini brownies for 20 to 22 minutes or until set. Cool thoroughly and set mini brownies aside for a separate use.

TINT vanilla frosting with green food coloring ans set aside. Tint chocolate frosting with black food coloring and put most of it in a piping bag fitted with a large round decorating tip. Chill in refrigerator for 30 minutes.

FROST the top of each tart with 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 with decorating gel for the pupils and a small candy coated red chocolate for the nose.

ARRANGE on platter and serve to your fearless guests!



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