I have to admit that I usually don't have leftover Halloween candy. And even if I did, my teenage kids (who no longer trick or treat) would polish it off in no time, with a little help from their parents. But this was a weird year and I had a lot leftover! So I made good use of it with these Leftover Halloween Candy Tarts!
It's fun to eat your Halloween Candy in a different form. And you know what goes great with chocolate? More chocolate! Yes, these tarts have more chocolate (instant chocolate almond pudding,) and are topped with whipped cream and leftover candy. And the beauty is that the pastry perfectly balances the sweet candy. It's all in an easy dessert that will take you about 20 minutes to throw together! So if you're not sure what to do with leftover Halloween candy, you've come to the right place!
This was inspired by my other Halloween candy recipes, Boo Batter Ice Cream (no churn) and Halloween Jack o'lantern Candy Cupcakes on this site. They are both loaded with candy and make great use of your leftover Halloween candy too!
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Like I said, leftover candy isn't usually a problem in our house, but this year was different. And I had even asked my husband buy extra Halloween candy in advance so I could make a 'leftover' candy recipe because I've been told by others that this is something that happens to them. So here we are with this huge stash of candy....
🥘INGREDIENTS
For this Leftover Halloween Candy recipe, you'll only need a handful of ingredients:
- tart shells * I use store-bought
- instant chocolate pudding
- whipped cream
- almond extract
- leftover Halloween candy
See recipe card for quantities.
🔪Instructions
Bake tart shells as per instructions on package. Cool.
Add instant pudding (2 tablespoon approximately) to each cup. Then add 1 cup of chopped chocolates, dividing evenly by 12 tarts.
Add whipped cream to each tart, dividing evenly by all tarts.
Then top with more candies
Hint: Use a pastry bag with 1M tip to pipe whipped cream on top of tarts. It looks nicer than spooning it on.
📖 Variations & Substitutions
- Pudding - us any type of pudding you prefer - white chocolate, pistachio, butterscotch etc... You could also use pudding cups (Snack packs) so you don't have to make the pudding
- Whipped cream - use a whipped topping or spray whipped cream to make this quicker
- Flavoring - you can use a peppermint extract, cake batter (it will be similar to boo batter flavor) or any kind of extract you prefer
- Tart Shells- you can use store-bought tart shells for sake of time or make you own with my No Fail Pie Crust (Cold Water Pastry)
- WW friendly- use a non-fat whipped topping and sugar-free pudding to lighten this up
🍽Equipment
You need to use a muffin tin (affiliate link) to make this recipe, you'll also need a hand mixer if you're using real whipped cream and making the pudding from a box ( and not using snack packs)
🌡️Storage
Store these tarts in the fridge in an airtight container, as the ingredients are perishable. You can store the leftovers for up to 2 days.
If you want to make this in advance, store the ingredients separately in airtight containers for up to 4 days (make sure you stabilize the whipped cream (see Top Tip) if you want it to hold.
👪 Serving size
This recipe makes 12 tarts. However, you can also cut this recipe in half or double or triple it by adjusting the serving size on the recipe card. Just click on the blue serving size (it's highlighted in blue) and select the number of servings you’d like and the ingredient amounts will adjust accordingly.
💭Top tip
If you are using real whipped cream and would like to make it in advance, the best way to make sure it will hold it's whip is to stabilize it. I stabilize mine with piping gel (affiliate link) instead of gelatin because it's so much easier! You need 2 tbsps of piping gel per cup of whipping cream and you add it at the soft peaks stage. *If you store it in the fridge for a day or two, you can beat it to stiff peaks again with an electric mixer
🎥 Video
If you're not sure how to beat your whipped cream to stiff peaks, watch this video: How to whip whipping cream to stiff peaks
🦺Food safety
- Double check expiry dates on ingredients
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you're looking for recipes for leftover Halloween candy, you'll love this easy Halloween candy tart!
⭐ Reviews
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🎃🍬Leftover Halloween Candy Tart Recipe
Ingredients
- 12 tart shells * I use store-bought
- 170 g - box of instant chocolate pudding *you will have leftover
- ¼ teaspoon almond extract
- 1 cup whipped cream *it will double in volume
- 1 tablespoon white granulated sugar
- 2-3 cups leftover Halloween candy
- 2 tablespoon piping gel (optional)
Instructions
- Bake tart shells as per instructions on package. Cool.
- Meanwhile, make up box of instant chocolate pudding as per package directions * If using prepared snack pack pudding (see variations), skip this step
- Mix almond extract into pudding.
- Beat whipped cream to soft peaks, add white granulated sugar and beat to stiff peaks *If using a prepared whipped topping (see variations) skip this step
- Gather candy you are using and chop up larger pieces ( chocolate bars etc..). I used 1 cup of chopped chocolate bars and Reese's peanut butter cups.
Assembly:
- Add approximately 2 tablespoon of chocolate pudding to each tart shell.
- Add chocolate, dividing evenly by 12 tarts.
- Add whipped cream, dividing evenly by 12 tarts
- Add on candies such as smarties, Reese's pieces, and Jolly Rancher gummies. Top with a piece of chocolate (I used ½ a mini Reese's peanut butter cup)
Notes
- Pudding - us any type of pudding you prefer - white chocolate, pistachio, butterscotch etc... You could also use pudding cups (Snack packs) so you don't have to make the pudding
- Whipped cream - use a whipped topping or spray whipped cream to make this quicker
- Flavoring - you can use a peppermint extract, cake batter (it will be similar to boo batter flavor) or any kind of extract you prefer
- Tart Shells- you can use store-bought tart shells for sake of time or make you own with my No Fail Pie Crust (Cold Water Pastry)
- WW friendly- use a non-fat whipped topping and sugar-free pudding to lighten this up
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