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)
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.
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!