This interpretation of an Arnott’s Iced Vovo biscuit is from Good Taste Magazine, January 2013. I chose this one because it was on the cover and looked amazing and I thought………..I can do that! A no bake tart that can be made up to two days ahead – just store in the fridge and decorate before you serve. Sounds like the perfect thing for my rostered work morning tea duty.
This recipe requires some time to produce but the layers are not difficult to make or put together. I started the recipe on a Tuesday night, completing the first two layers, then finished it on Wednesday night with the jelly layer and cream rosette topping. I found this tart a bit sweet but everyone at the office thought it was amazing and I have received many requests to make it again. I did however love the combination of layers: sweet gooey marshmallow, a sharp woobly jelly and soft dewy cream and coconut.
This is probably something you could make with the kids.
Iced Vovo Tart from Good Taste Magazine
(Recipe by Katrina Woodman)
- 100g Arnott’s Iced Vovo biscuits (see note)
- 150g plain sweet biscuits (I used scotch-finger biscuits)
- 130g unsalted butter, melted
- 150g pink marshmallows (I used the white ones as well)
- 1 tablespoon full cream milk
- 2 drops pink food colouring (if you use the white marshmallows as well you may need a little bit more colouring)
- 200ml thickened cream
- 1 teaspoon vanilla bean paste
- 2 gelatine leaves
- 1 cup frozen raspberries
- 1/3 cup water
- 1 tablespoon caster sugar
- 400ml thickened cream
- 2 drops pink food colouring
- 1 tablespoon moist coconut flakes (you can use desiccated coconut as a substitute)
Note: If you can’t buy Iced Vovo’s in your country make the base with 250g of plain sweet biscuits and omit the Iced Vovo requirement.
- To make the base, spray a 35 x 11cm (base measurement) fluted tart tin, with removable base with canola oil. In a food processor, blitz combined biscuits until finely crushed. Add butter. Process to combine. Use a glass to spread ad press mixture firmly over base ad sides of prepared tin. Place in the fridge for 1 hour.
- To make marshmallow filling, stir marshmallows and milk in a saucepan over medium-low heat for about 3 minutes or until the marshmallows melt and the mixture is smooth. Transfer to a bowl. Stir in food colouring, for about 6 minute to cool.
- Use an electric beater to beat cream and vanilla bean paste in a bowl until firm peaks form. Gently fold half the cream mixture into the marshmallow. Fold in the remaining cream until combined. Spoon over the biscuit base and smooth the surface. Place in the fridge for 2 hours or until firm.
- Meanwhile, to make the raspberry jelly, place gelatine leaves in a bowl and cover with cold water. Set aside for 6 minutes to soften. Stir the raspberries, water and sugar in a saucepan over medium-low heat for 1 minute or until sugar dissolves. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until raspberries collapse. Squeeze excess liquid from gelatine leaves and add to raspberry mixture. Stir until gelatine dissolves. Strain mixture through a sieve into a bowl. Discard the seeds. Set aside, stirring occasionally, for 25 minutes to cool.
- Carefully pour the jelly over marshmallow. Place in fridge for 2 hours to set.
- To make topping, use an electric beater to beat the cream in a bowl until firm peaks form. Stir in food colouring. Spoon into a piping bag fitted with a 1cm fluted nozzle. Pipe rosettes in 2 rows along the 2 long sides of the tart.
- Sprinkle with coconut flakes.
Complexity Rating: – Time is required.