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Iced VoVo Tart

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This Iced Vovo Tart is inspired by the Aussie classic biscuit! A gorgeous Iced-Vovo cookie base, marshmallow and raspberry layered filling with whipped cream and coconut! A gorgeous tart for your eyes, and delicious treat for your taste buds!

Slice of Iced VoVo Tart with bite taken out
Top down shot of a slice of Iced VoVo Tart with gold fork

Nicks favourite thing…

If you’ve never had Iced VoVo biscuits (what we call cookies in Australia) I would escribe them ad a rectangle vanilla cookie with three strips. The two outer strips are marshmallow covered in coconut and then the middle strip is raspberry jam. So delicious and they look so cute! I used the same elements and flavours in this recipe. A delicious Iced VoVo cookie crust base, marshmallow filling topped with raspberry jam, whipped cream and coconut.

Iced VoVo Tart with slice taken out front on shot

What are the ingredients I need?

Ingredients image for Iced VoVo Tart

Iced VoVo cookies – These are an Australian biscuit (cookie) iced with marshmallow, raspberry jam and topped with coconut. Using these in the base ads a great boost of flavor to the tart. If you don’t have access to these biscuits, you can simply use any vanilla cookie like digestives or golden Oreos with 1 tbsp of raspberry jam.

Digestive biscuits – These are almost like a shortbread wheat biscuit and can be replaced with golden Oreos if you wish. Different flavor, but they’ll work the same.

Unsalted butter – Make sure you let it cool slightly before using.

Marshmallows – I used a mixture of white and pink, but pink is best!

Milk – I used cow’s milk. Oat or almond will also work.

Heavy cream – this is the type of cream used for whipping.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Raspberries – fresh or frozen.

Granulated sugar – caster sugar will also work.

Lemon juice – fresh is always best!

Powdered gelatin – I chose to use powdered Gelatin because a little goes a long way and it’s cheaper. Simply bloom in the required amount of cold water (not warm) and allow to bloom (soak) for 5 minutes. Once it has bloomed it will melt in anything hot or warm. If using gelatin leaves 2 leaves is equal to 1 tsp gelatin. For this recipe you’ll need 12 leaves.

Pink food gel – I used the ‘Roberts’ brand.

Desiccated coconut – unsweetened!

Top down close up of Iced VoVo Tart

Let’s go through each step.

Crust

Instructional image for Iced VoVo Tart 01
  1. Begin by adding both cookies to the bowl of a food processor, pulse until fine crumbs form.
  2. Add the melted butter and pulse to coat the crumbs.
Instructional image for Iced VoVo Tart 02
  1. Next, Add to a 9-inch tart tin with straight sides and removable bottom. Use the back of a spoon to press firmly into the sides and bottom. Place in the fridge to chill.

Marshmallow Layer

Instructional image for Iced VoVo Tart 03
  1. Add the marshmallows and milk to a heatproof bowl and microwave for 20 seconds to melt. Use a spatula to mix until smooth and runny. Set aside to cool slightly.
  2. To a separate large bowl add the heavy cream and vanilla bean paste. Use an electric hand mixer to beat to stiff peaks.
Instructional image for Iced VoVo Tart 04
  1. Add the whipped cream to the cooled marshmallow mixture and gently fold through using a spatula.
  2. Pour the mixture into the chilled tart shell and put back in the fridge to chill for 30 minutes to set.

Raspberry Layer

Instructional image for Iced VoVo Tart 05
  1. Add the frozen or fresh raspberries to a heat proof bowl along with the sugar and microwave for 3 minutes. Stir and microwave for an additional 2 minutes. The mixture will be bubble and piping hot so take care when handling the bowl.
  2. To a small bowl, add the water and powdered gelatin, Mix using a fork.
Instructional image for Iced VoVo Tart 06
  1. Allow to set (bloom) for 5 minutes before adding to the raspberry mixture. The warmth will melt the gelatin as you stir it in.
  2. Allow to cool slightly before pouring on top of the marshmallow layer. Place back in the fridge to let everything set for 2 hours.

Whipped cream

Instructional image for Iced VoVo Tart 07
  1. Right before ready to serve, add the cream, vanilla extract, and pink food gel (optional) into a large mixing bowl and beat to stiff peaks.
  2. Add to the piping bag fitted with a small star tip. Use a 1 inch cookie cutter make a mark in the center of the set tart. Use the indent as a guide of where to pipe your first ring of cream.
Instructional image for Iced VoVo Tart 08
  1. Then go around that in large rings until you can’t pipe anymore.
  2. Sprinkle with desiccated coconut. Slice and serve.

My Top Tips!

Storage

This tart can be stored in an airtight container for up to three days.

Iced VoVo Cookies

These are an Australian biscuit (cookie) iced with marshmallow, raspberry jam and topped with coconut. Using these in the base ads a great boost of flavor to the tart. If you don’t have access to these biscuits, you can simply use any vanilla cookie like digestives or golden Oreos with 1 tbsp of raspberry jam.

Digestive biscuits

These are almost like a shortbread wheat biscuit and can be replaced with golden Oreos if you wish. Different flavor, but they’ll work the same.

Powdered Gelatin

I chose to use powdered Gelatin because a little goes a long way and it’s cheaper. Simply bloom in the required amount of cold water (not warm) and allow to bloom (soak) for 5 minutes. Once it has bloomed it will melt in anything hot or warm. If using gelatin leaves 2 leaves is equal to 1 tsp gelatin. For this recipe you’ll need 12 leaves.

Top down shot of a slice of Iced VoVo Tart

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Iced Vovo Tart - thumbnail 24

Iced VoVo Tart

This Iced VoVo Tart is inspired by the Aussie classic biscuit! A VoVo cookie base, marshmallow & raspberry filling with whipped cream and coconut!

Serves 8

5 from 8 votes
Print Recipe Pin Recipe
Prep: 20 minutes
Cook: 10 minutes
Total: 45 minutes
Course: Dessert
Cuisine: Australian
Calories: 852kcal

Ingredients

Crust

  • 120 g Iced VoVo cookies, crushed (see notes)
  • 210 g digestive biscuits, crushed (see notes)
  • 155 g unsalted butter, melted

Marshmallow Filling

  • 150 g marshmallows
  • 20 g milk
  • 250 g heavy cream
  • 1 tsp vanilla bean paste, or extract

Raspberry Layer

  • 120 g frozen raspberries, or fresh
  • 40 g granulated sugar
  • 1/2 lemon, juiced
  • 75 g cold water
  • 2 tsp powdered gelatin, see notes

Whipped Cream

  • 125 g heavy cream, cold
  • 1 tsp vanilla extract
  • 1 drop pink food gel, optional
  • 50 g desiccated coconut, unsweetened to sprinkle on top


Instructions

Crust

  • Make the crumb mixture – Begin by adding both cookies to the bowl of a food processor, pulse until fine crumbs form. Add the melted butter and pulse to coat the crumbs.
  • Form into tart shell – Add to a 9-inch tart tin with straight sides and removable bottom. Use the back of a spoon to press firmly into the sides and bottom. Place in the fridge to chill.

Marshmallow Layer

  • Melt marshmallows – Add the marshmallows and milk to a heatproof bowl and microwave for 20 seconds to melt. Use a spatula to mix until smooth and runny. Set aside to cool slightly.
  • Whip cream – To a separate large bowl add the heavy cream and vanilla bean paste. Use an electric hand mixer to beat to stiff peaks. Add the whipped cream to the cooled marshmallow mixture and gently fold through using a spatula.
  • Add to tart tin – Pour the mixture into the chilled tart shell and put back in the fridge to chill for 30 minutes to set.

Raspberry Layer

  • Cook raspberries – Add the frozen or fresh raspberries to a heat proof bowl along with the sugar and microwave for 3 minutes. Stir and microwave for an additional 2 minutes. The mixture will be bubble and piping hot so take care when handling the bowl.
  • Prepare gelatin – To a small bowl, add the water and powdered gelatin, Mix using a fork. Allow to set (bloom) for 5 minutes before adding to the raspberry mixture. The warmth will melt the gelatin as you stir it in.
  • Pour on top of set tart – Allow to cool slightly before pouring on top of the marshmallow layer. Place back in the fridge to let everything set for 2 hours.

Whipped cream

  • Whip cream topping – Right before ready to serve, add the cream, vanilla extract, and pink food gel (optional) into a large mixing bowl and beat to stiff peaks.
  • Pipe cream – Add to the piping bag fitted with a small star tip. Use a 1 inch cookie cutter make a mark in the center of the set tart. Use the indent as a guide of where to pipe your first ring of cream. Then go around that in large rings until you can’t pipe anymore. Sprinkle with desiccated coconut. Slice and serve.

Notes

Changes to this recipe
I’ve had a couple messages from my lovely followers about some of the ingredient quantities being off. I’m not sure what happened here but they were way off, particularly the biscuit base. I’ve gone in and made changes so that the biscuit base is as it appears in the video and is the right texture and consistency! Apologies for the error and thanks to everyone who let me know!
Storage
This tart can be stored in an airtight container for up to three days.
Iced VoVo Cookies
These are an Australian biscuit (cookie) iced with marshmallow, raspberry jam and topped with coconut. Using these in the base ads a great boost of flavor to the tart. If you don’t have access to these biscuits, you can simply use any vanilla cookie like digestives or golden Oreos with 1 tbsp of raspberry jam.
Digestive biscuits
These are almost like a shortbread wheat biscuits and can be replaced with golden Oreos if you wish. Different flavor, but they’ll work the same.
Powdered Gelatin
I chose to use powdered Gelatin because a little goes a long way and it’s cheaper. Simply bloom in the required amount of cold water (not warm) and allow to bloom (soak) for 5 minutes. Once it has bloomed it will melt in anything hot or warm. If using gelatin leaves 2 leaves is equal to 1 tsp gelatin. For this recipe you’ll need 12 leaves.

Nutrition

Calories : 852kcal
Carbonhydrates: 91g
Protein: 9g
Fat: 52g
Saturated Fat: 29g
Polyunsaturated Fat: 7g
Monounsaturated Fat : 12g
Trans Fat : 1g
Cholesterol: 100mg
Sodium: 447mg
Potassium : 250mg
Fiber: 5g
Sugar : 40g
Vitamin A: 1269IU
Vitamin C: 8mg
Calcium: 99mg
Iron: 4mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

14 comments

Al May 27, 2023 - 4:01 am

Hi Nick, I left a comment on YouTube for you. Your biscuit base quantities don’t seem to be right? Would you kindly check and update me please.

Reply
Nick Makrides June 2, 2023 - 2:39 am

Hi Al! I really apreciate your patience on this. I apreciate you letting me know about this and apologise for the errors in the quantities. That’s really frustrating as someone who trusts a website and is disappointed with an end product that isn’t right and wasted ingredients. I hate when that happens and I’m sorry that’s happened to you from my website. I’ve gone in and made the correct adjustments to the recipe so that it is correct. Thanks again for letting me know and apologies again.

Reply
Al Hannah June 3, 2023 - 8:43 pm

5 stars
Much appreciated – I’ve printed your recipe out again to go in my Scran Line folder of recipes. I will definitely make this again!

Reply
Nick Makrides June 24, 2023 - 2:27 am

Glad you enjoyed it! N x

Reply
Tameka November 22, 2023 - 11:39 am

5 stars
This looks amazing!!!
Will sugar replacements work? Like baking sweetner and sugar free marshmallows?

Reply
Nick Makrides February 15, 2024 - 6:43 am

Hanks Temeka! Hmm… I haven’t tried it with those replacements so I can’t say for sure.

Reply
Lisa Rielly March 24, 2024 - 6:23 am

Hi Nick , I’m making this now , there is no direction in the recipe of when to add the lemon juice , I assumed it’s into the jam layer ?

Thanks Lisa

Reply
Nick Makrides March 28, 2024 - 8:44 am

Yep! N x

Reply
Nicole April 6, 2024 - 7:34 pm

2 cups of cookies AND 1/2 of digestive cookies? how many cups total of crumbs?

Reply
Nick Makrides April 17, 2024 - 8:12 am

Hi Nicole! Ah! You’ve hit a snag, I’m completely ridding my site of cup measurements so unfortunately I don’t have cup measurements for you sorry! If you have a pair of scales it would be much easier to measure the cookies for this recipe 🙂 N x

Reply
Cal May 7, 2024 - 9:52 am

5 stars
Great stuff – huge hit with the family etc. reduced crust by a third.

Reply
Nick Makrides May 30, 2024 - 12:43 am

Thanks Cal! N x

Reply
Adam June 25, 2024 - 2:38 am

Can you please confirm the biscuit quantities as it just doesn’t seem right.
200g of Iced Vovo biscuits AND 500g of digestives? 500g seems like way too much and doesn’t look like you put that many in on the video. Should it be 50g ?

Reply
Nick Makrides July 22, 2024 - 10:19 am

Hi Adam, have tested and updated the recipe again with lower ingredient amounts. Hope this helps! Nick.

Reply
5 from 8 votes (5 ratings without comment)

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