Name: Our Iced Vovo Tart is simply too enticing and pretty to resist
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 12
Ingredients: 250g packet Nice biscuits; 2 tbsp desiccated coconut, plus extra to serve; 125g butter, melted; 85g packet raspberry jelly; 200ml thickened cream; Liquid pink food colouring; MARSHMALLOW FILLING; 150g pink marshmallows; 250g cream cheese, chopped; 300ml tub thickened cream, whipped

Our Iced Vovo Tart is simply too enticing and pretty to resist

This tart puts an Aussie classic front and centre. It tastes even better than it looks!

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Serves 12

Prep

35M

Cook

10M

Total

45M

TIP: If jelly sets before you pour it over filling, microwave on High for about 20 secs, or until a pouring consistency.

Ingredients

250g packet Nice biscuits

2 tbsp desiccated coconut, plus extra to serve

125g butter, melted

85g packet raspberry jelly

200ml thickened cream

Liquid pink food colouring

MARSHMALLOW FILLING

150g pink marshmallows

250g cream cheese, chopped

300ml tub thickened cream, whipped

Method

Step 1

Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and up side of a greased 24cm round x 3.5cm deep, loose-base fluted flan tin. Place on an oven tray. Refrigerate while preparing filling.

Step 2

FILLING: Stir marshmallows and 1/3 cup water in a medium saucepan over a low heat until melted and smooth. Transfer to a heatproof bowl. Cool 20 mins. Beat cream cheese in small bowl of an electric mixer until smooth. Beat in cooled marshmallow mixture until combined. Fold in whipped cream. Spread filling over biscuit base. Refrigerate 2 hours or until firm.

Step 3

Place jelly crystals in a heatproof jug with 150ml boiling water. Stir until dissolved. Stir in 100ml cold water. Refrigerate about 30 mins, until slightly thickened, but not set.

Step 4

Place tart on an oven tray. Carefully pour jelly over top. Refrigerate overnight.

Step 5

Beat cream in small bowl of an electric mixer until firm peaks form. Tint pale pink with colouring. Spoon into a piping bag fitted with a 1.5cm plain nozzle. Pipe cream in rows over tart leaving a 6cm gap in the middle, as pictured. Sprinkle with extra coconut.

Step 6

Transfer tart to a serving plate. Cut into wedges to serve.

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