- Prep time
- 1:00
- Cook time
- 0:30
- Skill level
- Medium
- Serves
- 8-10
This nostalgic Iced VoVo tart is not only a crowd-pleaser but it'll also complement any summer barbecue.
The iconic Australian Iced Vo-Vo biscuit dates back to 1906, and while it's usually accompanied by a hot beverage, we've decided to go all out by taking it out of the tearoom and putting it into a tart.
This recipe involves whizzing up biscuits, straining raspberries, and melting down pink marshmallows until they turn into a gooey mess.
It's designed to satisfy sweet tooths of any kind.
This recipe originally featured on Kitchen Cabinet with Annabel Crabb.
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Ingredients
Method
- 1.Start with your base. In a food processor, blitz the biscuits to a fine dust and then stir the melted butter through. Press into the base and sides of a 35 x 11cm (or thereabouts) fluted tart tin. Refrigerate while you prepare the filling, for about 30 minutes.
- 2.Next, melt the marshmallows, milk and vanilla bean paste in a heavy-bottomed pan, over low heat. Stir often until it is smooth and pink and shiny. Whip the cream until it forms soft peaks and fold the cream into the slightly cooled marshmallow mixture carefully. Pour it into the base. Return the tart to the fridge for another 30 minutes.
- 3.Then melt down the raspberries with water and sugar until the fruit has completely broken down. Pass through a sieve to get the seeds out. Soften the gelatine leaves in some cold water for 2 minutes and then stir into the hot raspberry sauce. Pour over the set marshmallow layer. Return to the fridge for 60 minutes.
- 4.Finally — the icing. Beat the butter and cream cheese together until smooth and pale — then beat in the icing sugar until completely smooth. Now add the food colouring until you get a nice shade of lolly pink unknown to the natural world. Pipe two rows of little icing rosettes down each long edge of the tart.
- 5.Sprinkle lightly with shredded coconut, et voilà!
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