Iced Vovo Tart

Iced Vovo Tart

Ingredients:

Base

  100g Arnott’s Iced VoVo biscuits
• 150g plain sweet biscuits
• 130g unsalted butter, melted

Marshmallow Filling

• 150g pink marshmallows
• 1 tablespoon milk
• 2 drops pink food colouring
• 200ml thickened cream
• 1 teaspoon vanilla bean paste

 Raspberry Jelly 

• 1 jar of your favourite Raspberry Jam

 Topping

• 400ml thickened cream
• 2 drops pink food colouring
• 1 tablespoon moist coconut flakes

Method

Step 1

To make the base, spray a 35 x11cm (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 and press mixture firmly over base and sides of prepared tin (see notes). Place in the fridge for 1 hour.

Step 2

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. Set aside, stir occasionally, for about 6 minutes to cool

(To prevent the marshmallow filling from splitting, let the marshmallow mixture cool before folding into the cream).

Step 3

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.

Step 4

Add a jar of your favourite raspberry jam in a saucepan over medium-low heat for 1 minute or until slightly warm stirring regularly.  Let it rest for 5 minutes or until slightly cooled then carefully pour the jelly over marshmallow. Place in fridge for 2 hours to set.

Step 5

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.

Step 6

Sprinkle with coconut flakes and leave in the fridge until ready to serve.