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!
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
- 1 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 lemon juice 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
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 4 leaves.
Pink food gel - you can use 1/4 tsp of liquid food dye too.
Storage - This tart can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice. This makes 8 slices.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:852kcal | Carbohydrates: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
Have you tried this recipe?Tag me on instagram @thescranline!