Arnott’s Iced VoVo Tart Recipe – Australian Special
The Arnott’s Iced VoVo Tart is a fun and nostalgic twist on the classic Australian biscuit. This tart features a buttery biscuit crust, a smooth raspberry filling, a fluffy marshmallow layer, and a sprinkle of coconut—just like the beloved Iced VoVo!
Whether you’re making it for afternoon tea or a special dessert, this tart is a delightful treat that brings back childhood memories.
Let’s get baking!
- 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 Alternative : Swap Marie biscuits for Arnott’s Nice biscuits for extra coconut flavor.
Jam Options : Use strawberry jam instead of raspberry for a sweeter taste.
Marshmallow Texture : For a fluffier layer, whip melted marshmallows before spreading.
Make-Ahead : This tart can be made a day in advance and stored in the fridge.
