Ultimate ANZAC DAY Iced VoVo Tart

An Aussie-inspired showstopper tart with an Iced VoVo–digestive crumb crust, a fluffy marshmallow-cream layer, a bright raspberry gelée, and coconut-topped pink whipped cream.

Ingredients

• 120 g Iced VoVo cookies, crushed
• 210 g digestive biscuits, crushed
• 155 g unsalted butter, melted (cooled slightly)
• 150 g marshmallows
• 20 g milk
• 250 g heavy cream
• 1 tsp vanilla bean paste (or vanilla extract)
• 120 g raspberries (fresh or frozen)
• 40 g granulated sugar
• Juice of 1/2 lemon
• 75 g cold water
• 1 tsp powdered gelatin
• 125 g heavy cream, cold
• 1 tsp vanilla extract
• 1 drop pink food gel (optional)
• 50 g desiccated coconut, unsweetened (to sprinkle)

Method

• 1

  Step 1: Crush the cookies

  Add the Iced VoVo cookies and digestive biscuits to a food processor and pulse until fine crumbs form.

• 2

  Step 2: Mix in the butter

  Add the melted butter and pulse until the crumbs look evenly moistened and hold together when pressed.

• 3

  Step 3: Press and chill the crust

  Press the crumb mixture firmly into a 9-inch tart tin with straight sides and a removable bottom (base and up the sides). Chill in the fridge while you prepare the filling.

• 4

  Step 4: Melt the marshmallows

  Add marshmallows and milk to a heatproof bowl and microwave for 20 seconds. Stir until smooth and runny, then set aside to cool slightly (warm is fine; hot is not).

• 5

  Step 5: Whip the cream for the filling

  Add 250 g heavy cream and the vanilla bean paste to a large bowl and beat to stiff peaks with an electric mixer.

• 6

  Step 6: Fold and fill

  Fold the whipped cream gently into the cooled marshmallow mixture until uniform. Pour into the chilled crust, smooth the top, and refrigerate for **30 minutes** to set.

• 7

  Step 7: Cook the raspberry layer

  Add raspberries, sugar, and lemon juice to a heatproof bowl. Microwave for **3 minutes**, stir, then microwave for **2 minutes** more, until bubbling hot and juicy.

• 8

  Step 8: Bloom the gelatin

  Stir the cold water and powdered gelatin together in a small bowl with a fork. Let stand for **5 minutes** to bloom.

• 9

  Step 9: Dissolve gelatin and cool

  Stir the bloomed gelatin into the hot raspberry mixture until fully dissolved. Let the raspberry mixture cool slightly (so it doesn’t melt the marshmallow layer).

• 10

  Step 10: Top and set the tart

  Pour the raspberry layer over the set marshmallow layer and return to the fridge for **2 hours**, or until fully set.

• 11

  Step 11: Whip the topping

  Beat the cold heavy cream with vanilla extract (and pink food gel, if using) to stiff peaks right before serving.

• 12

  Step 12: Pipe and finish

  Pipe the whipped cream over the tart (a small star tip works well). Sprinkle with desiccated coconut, slice, and serve.

Tips

• **No Iced VoVo cookies?** Use vanilla cookies (digestives or golden Oreos work) and add **1 tbsp raspberry jam** to the crust mixture if desired.
• **Gelatin swaps:** If using gelatin leaves, **2 leaves = 1 tsp powdered gelatin** (you’ll need **4 leaves** for this recipe).
• **Storage:** Store airtight in the fridge for up to **3 days**.

Nutrition (per serving, estimate)