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Vanilla Scarecrow Tart

Vanilla Scarecrow Tart

Time Involved
< 75 min
# of Ingredients
10
Skill Level
Intermediate
Serves
12
Ingredients
Package (12) TENDERFLAKE® Frozen Tart Shells
1 (510g) 
Package white cake mix
1 cup (250mL) 
Vanilla frosting
Vanilla sugar wafers, cut to 2 ¾-inch lengths (7 cm), then halved lengthwise
Vanilla sugar wafers, cut to 2 ¾-inch lengths (7 cm) halved lengthwise, then halved crosswise
 
Candy-coated chocolate covered sunflower seeds or jelly beans
 
Bran cereal
 
Candy corn
 
Mini candy-coated chocolates
 
Chocolate sprinkles


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, filling to just below the rim. You will use approximately ½ of the mix. Divide remaining cake mix between a paper-lined muffin tin that makes 12 cupcakes.

PLACE tart shells on a baking sheet and bake for 30 to 35 minutes or until tart shells begin to brown slightly. Meanwhile, bake cupcakes for 18 to 20 minutes or until set. Cool thoroughly and set cupcakes aside for a separate use.

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. 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.



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