Iced VoVo Tart
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!
Table of Contents
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.
What are the ingredients I need?
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 Extract – Always 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!
Let’s go through each step.
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.
- 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
- 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.
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.
Other Recipes You Might Like!
- Easy Sweet Tart Crust Recipe
- Pumpkin Chiffon Tart
- Crème Brûlée Tart
- Strawberry And Pretzel Tart
- Lemon Tart
- Passionfruit Meringue Tart
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Make sure you leave a comment down bellow if you try this recipe, or just say hello! I’d love to hear from you! I’ll see you all on the following recipe!
N x
Iced VoVo Tart
Serves 8
Ingredients
Crust
- 2 cups (200 g) Iced VoVo cookies, crushed (see notes)
- 1/2 cup (150 g) digestive biscuits, crushed (see notes)
- 1/3 cup (80g 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 for gelatin sheets
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. The mixture should hold its shape if you sqeeze some in your hands. If you feel it's too wet, add a couple tbsp more crushed cookies. If you feel it's too dry, ad a couple tbsp of melted butter.
- 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
Nutrition
4 comments
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.
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.
Much appreciated – I’ve printed your recipe out again to go in my Scran Line folder of recipes. I will definitely make this again!
Glad you enjoyed it! N x