Arnott’s Iced VoVo Tart Recipe – Australian Special
The Iced VoVo Tart is a delightful twist on the beloved Australian biscuit, transforming its classic elements into a delectable dessert. Featuring a buttery biscuit crust, a generous layer of raspberry jam, a fluffy marshmallow filling, and a sprinkle of coconut, this tart captures the essence of the iconic Iced VoVo in every bite. Perfect for afternoon tea or as a sweet treat for any occasion, this no-bake tart is sure to impress and satisfy your sweet cravings.
- Prep Time25 min
- Cook Time15 min
- Total Time40 min
For the Biscuit Crust:
- 200g Arnott’s Marie biscuits (or any plain sweet biscuits)
- 100g unsalted butter, melted
For the Raspberry Filling:
- ½ cup raspberry jam
- 1 teaspoon lemon juice (optional, for extra tang)
For the Marshmallow Layer:
- 1 cup mini marshmallows (or 100g regular marshmallows, melted)
- ¼ cup hot water
- 1 teaspoon vanilla extract
For Garnish:
- ¼ cup desiccated coconut
- Extra raspberry jam, for drizzling (optional)
Prepare the Biscuit Crust:
Preheat oven to 160°C (320°F).
Crush the Arnott’s Marie biscuits into fine crumbs using a food processor.
Mix the biscuit crumbs with melted butter until well combined.
Press the mixture firmly into a 9-inch tart tin, covering the base and sides.
Bake for 10 minutes, then allow to cool completely.
Make the Raspberry Filling:
In a small bowl, mix raspberry jam with lemon juice (if using).
Spread the raspberry mixture evenly over the cooled biscuit crust.
Prepare the Marshmallow Layer:
In a heatproof bowl, melt the marshmallows with hot water, stirring until smooth.
Stir in the vanilla extract.
Gently spread the marshmallow mixture over the raspberry layer.
Garnish and Chill:
Sprinkle desiccated coconut evenly over the top.
For an extra touch, drizzle thin lines of raspberry jam over the coconut layer.
Refrigerate for at least 1 hour, or until set.
Serve:
Slice into pieces and serve chilled.
Enjoy with a cup of tea or coffee!
Recipe Notes:
Biscuit Crust: Ensure the biscuit crumbs are finely ground for a smooth crust. Press the mixture firmly into the tart tin to prevent crumbling.
Marshmallow Filling: Melt the marshmallows with hot water until smooth; for a fluffier texture, whip the mixture before spreading.
Raspberry Layer: For a tangier flavor, add a teaspoon of lemon juice to the raspberry jam.
Coconut Garnish: Toast the desiccated coconut lightly for added flavor and a golden color.
Dessert Preparation: Refrigerate the tart for at least 1 hour before serving to allow the layers to set properly.
