🎃🍬 Halloween Candy Tarts Recipe

8 Leftover Halloween Candy Tarts on a black platter with candy

5 from 2 votes

🎃🍬 Halloween Candy Tarts Recipe

Use up your leftover Halloween candy and enjoy it another way with these easy Leftover Candy Halloween Tarts. Made with instant chocolate almond pudding, whipped cream and a store-bought tart shell, these candy tarts are simple and quick to make!

Course Dessert

Cuisine American, Canadian, North American

Keyword candy, Halloween, leftover

Special Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings tarts

Calories 311kcal

Author Terri Gilson

Equipment

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)

US Customary - Metric

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Instructions

Bake tart shells as per instructions on package. Cool.
Meanwhile, in a large bowl, 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 *See video in post for instructions on how to beat whipped cream to stiff peaks
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

Expert Recipe Tips:

Chop candy evenly: When cutting up your leftover candy, try to keep the pieces fairly uniform in size so every bite has a balanced mix of chocolate and texture. A sharp chef’s knife works best for clean cuts through candy bars.
Avoid hard candies: Skip rock-hard candies (like lollipops or hard Jolly Ranchers) since they don’t soften and can ruin the texture contrast. Stick to chocolate-based or chewy candies for the best results.
Cool tart shells completely: Make sure your tart shells are fully cooled before adding the pudding. If they’re even slightly warm, the filling can melt or separate.
Use a pastry bag for a polished look: Pipe the whipped cream using a 1M star tip for a bakery-style finish. It looks more impressive and holds its shape better than spooned cream.
Stabilize whipped cream for make-ahead: If you’re prepping ahead, stabilize your whipped cream with piping gel so it holds up for 1–2 days without deflating or weeping. (You’ll need 2 tablespoon piping gel per cup of whipping cream, added at the soft peaks stage.)
Layer strategically: Add a small spoonful of pudding first, then the chopped candy, then the whipped cream, and finish with more candy on top. This ensures the best visual appeal and flavor layering.
Mix candy textures: Combine creamy (like Reese’s cups) with crunchy (like Smarties or M&Ms) and chewy (like gummies) for a fun mix of textures in every bite.
Serve chilled: These tarts taste best when cold. Chill for at least 30 minutes before serving to let the flavors meld and the pudding firm up slightly.
Don’t overfill: Avoid adding too much pudding or candy or it may spill over once you add the whipped cream topping. A level surface makes decorating easier too.
Use pudding cups for shortcuts: If you’re short on time, grab pre-made pudding cups instead of making instant pudding. It saves dishes and cleanup time without sacrificing flavor.

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 its 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, then beat to stiff peaks. *If you store it in the fridge for a day or two, you can beat it to stiff peaks again with an electric mixer.

If you use a spray bottle of whipped cream, add just prior to serving, as it melts and won't hold up for very long.

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