Iced VoVo Tart

Australian Good Taste – January 2013, Page 8.
Recipe by Katrina Woodman. Photography by Jeremy Simons.

In homage to the iconic Iced VoVo Australian Good Taste Magazine has recreated the iconic biscuit and turned it into a delectable tart. With a crumbly base, molten marshmallow filling and pretty pink rosettes, this no-bake tart is perfect for celebrations on January 26. Because lets face it, it is far too hot to be around an oven and not to mention is look delicious

Ingredients

Makes not nearly enough!

Base

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

Marshmallow Filling

150g pink marshmallows
1 tbsp milk
2 drops Queen pink food colouring
200ml thickened cream
1 tsp Queen vanilla bean paste

Raspberry Jelly

2 McKenzie’s gelatine leaves
1 cup frozen raspberries
1/3 cup water
1 tbsp caster sugar
Or just use Aeroplane Jelly if you’re feeling lazy!

Topping

400mlthickened cream
2 drops Queen pink food colouring
1 tbsp moist coconut flakes

Method

To make the base, spray a 35x11cm (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. 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. Set aside, stir occasionally, for about 6 minutes 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 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.

Did you know that Arnott’s first registered the Iced VoVo as a trademark in 1906, making it one of our oldest biscuits!

Enjoy your tucker mate! xx