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Iced VoVo Tart

by Nick Makrides
Published: Last Updated on

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

Other Recipes You Might Like!

Passionfruit Meringue Tart

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Slice of Iced VoVo Tart with bite taken out

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 1 vote
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 20 mins
Cook: 10 mins
Total: 45 mins
Course: Dessert
Cuisine: Australian
Calories: 25kcal
Author: Nick Makrides

Ingredients

Crust

  • 2 cups (200 g) Iced VoVo cookies crushed (see notes)
  • 1/2 cup (500 g) digestive biscuits crushed (see notes)
  • 3/4 cup (175 g) unsalted butter melted

Marshmallow Filling

  • 2 cups (150 g) marshmallows
  • 1 tbsp milk
  • 1 cup (250 ml) heavy cream
  • 1 tsp vanilla bean paste or extract

Raspberry Layer

  • 1 cup (120 g) frozen raspberries or fresh
  • 2 tbsp granulated sugar
  • 1/2 lemon juiced
  • 1/3 cup (75 ml) cold water
  • 2 tbsp powdered gelatin see notes

Whipped Cream

  • 1 cup (250 ml) heavy cream cold
  • 1 tsp vanilla extract
  • 2 drops pink food gel optional
  • 1/2 cup (50 g) desiccated coconut unsweetened


Instructions

Crust

  • 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. 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

  • 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.
  • 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.
  • Pour the mixture into the chilled tart shell and put back in the fridge to chill for 30 minutes to set.

Raspberry Layer

  • 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.
  • 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.
  • 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

  • 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.
  • 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

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 : 25kcal
Carbonhydrates: 4g
Protein: 2g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 1g
Cholesterol: 1mg
Sodium: 5mg
Potassium : 13mg
Fiber: 1g
Sugar : 4g
Vitamin A: 5IU
Vitamin C: 4mg
Calcium: 5mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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