Iced Vovo Tart

This Iced Vovo Tart? Oh my, it’s like a childhood treat turned into a big fancy dessert.
The first time we made it, it felt fun and kind of nostalgic.

It’s got that buttery base, a sweet jam layer, and fluffy marshmallow cream on top.
And the coconut sprinkle? Yep, it ties everything together.

We love how easy it is but still looks super special on the table.
Honestly, it’s the kind of dessert that makes people go “wow” before the first bite.

So let’s whip it up together. I’ll show you how we made this sweet, simple, and totally fun tart.

Why You’ll Love This Recipe

• Decadent and Dreamy: With layers of rich marshmallow filling and tangy raspberry sauce, this tart is a blissful treat that melts in your mouth.
• Perfect Balance of Flavors: The sweetness of the marshmallow, tartness of the raspberries, and slight tang of the lemon create a delightful flavor experience.
• Easy to Make: This tart requires no baking! The preparation is simple and quick, making it a great choice for a last-minute dessert.
• Great for Entertaining: The colorful layers and creamy texture make it a perfect showpiece for parties, gatherings, or a sweet treat after dinner.
• No-Fuss: With a few ingredients and a few simple steps, you’ll have a show-stopping dessert ready to serve.

Required Kitchen Tools

To make the Iced Vovo Tart, you will need a few essential kitchen tools to help you through the process. These tools are easy to find and use, and you probably have most of them already in your kitchen:

• 9-inch Tart Pan (with removable bottom): This pan will allow you to easily release the tart once it’s set.
• Mixing Bowls: You’ll need different bowls for the crust, filling, and raspberry layer.
• Electric Mixer: For whipping the cream and marshmallow filling to the perfect texture.
• Saucepan: To make the raspberry syrup layer.
• Rubber Spatula or Spoon: To mix and fold ingredients.
• Piping Bag (optional): For an elegant whipped cream topping.
• Measuring Cups and Spoons: For accuracy in the ingredients.

Ingredients

Here’s what you’ll need to make this mouthwatering dessert:

Crust

• 120 g Iced VoVo Cookies (Crushed): These iconic cookies are the inspiration for the tart, giving it that signature flavor with a crunchy texture.
• 210 g Digestive Biscuits (Crushed): The digestive biscuits act as a base for the tart crust and add a mild, biscuit-y flavor.
• 155 g Unsalted Butter (Melted): This binds the crushed cookies together and ensures the crust is firm yet melt-in-your-mouth delicious.

Marshmallow Filling

• 150 g Marshmallows: These provide the creamy texture and sweet flavor that are essential for the filling.
• 20 g Milk: Helps to soften the marshmallows and create a smooth, creamy filling.
• 250 g Heavy Cream: Whipped heavy cream is key for the light, airy texture of the marshmallow filling.
• 1 tsp Vanilla Bean Paste: Adds a rich, aromatic vanilla flavor (you can use vanilla extract as an alternative).

Raspberry Layer

• 120 g Frozen or Fresh Raspberries: The star ingredient of the tart’s fruity layer, providing a tart and refreshing contrast to the creamy filling.
• 40 g Granulated Sugar: Sweetens the raspberries and helps create a syrup-like consistency.
• Juice of 1/2 Lemon: Adds acidity to balance the sweetness and enhances the raspberry flavor.
• 75 g Cold Water: Helps to dissolve the sugar and mix with the raspberries for the syrup.
• 2 tsp Powdered Gelatin: A thickening agent that helps the raspberry layer set perfectly.

Whipped Cream Topping

• 125 g Heavy Cream (Cold): For whipping into light and fluffy cream that will top the tart.
• 1 tsp Vanilla Extract: To flavor the whipped cream.
• 1 Drop Pink Food Gel (Optional): Adds a beautiful pink tint to the cream, making the dessert visually appealing.
• 50 g Unsweetened Desiccated Coconut: To sprinkle on top of the whipped cream, giving the tart an authentic Iced VoVo finish.

Variations for Iced Vovo Tart

While this recipe is already a showstopper, you can switch it up depending on your preferences or what you have on hand. Here are a few ideas for variations:

Add More Fruits:

• Use Strawberries: Instead of raspberries, you could substitute with fresh or frozen strawberries for a sweeter, milder fruit layer.
• Mixed Berries: Combine raspberries, blueberries, and blackberries for a mixed berry layer. The more colors, the more vibrant the tart!

Switch Up the Biscuit Base:

• Ginger Biscuits: For a more flavorful and spicy crust, you could use ginger biscuits instead of digestive biscuits. This adds an extra depth of flavor to the base.
• Gluten-Free Option: If you need a gluten-free version, simply swap the digestive biscuits and Iced VoVo cookies for gluten-free alternatives.

Extra Marshmallow Layers:

• Marshmallow Swirl: Add an extra swirl of marshmallow fluff to the whipped cream layer for a more indulgent experience.

Make It Vegan:

• Vegan Marshmallows: You can use vegan marshmallows and dairy-free cream to make this dessert suitable for vegans.
• Coconut Whipped Cream: Swap the heavy cream for coconut cream for a dairy-free whipped topping.

Step-by-Step Instructions

1. Prepare the Crust

Start by making the crust. Combine the crushed Iced VoVo cookies and digestive biscuits in a mixing bowl. Add the melted butter and stir until the mixture is well combined and resembles wet sand.

2. Press the Crust into the Tart Pan

Transfer the cookie mixture into a 9-inch tart pan with a removable bottom. Press the mixture into the base and sides of the pan, ensuring it is evenly spread. Use the back of a spoon or your fingers to compact the crust.

3. Chill the Crust

Place the crust in the refrigerator for at least 30 minutes to firm up. This helps to set the crust so it holds its shape when you add the fillings.

4. Make the Raspberry Layer

While the crust is chilling, make the raspberry layer. In a saucepan, combine the raspberries, sugar, lemon juice, and water. Heat the mixture over medium heat, stirring occasionally until the raspberries break down and the sugar dissolves.

5. Thicken the Raspberry Mixture

Once the raspberries are softened, sprinkle the gelatin over the mixture and stir until dissolved. Allow it to cool slightly before pouring it onto the chilled crust.

6. Make the Marshmallow Filling

In a separate bowl, combine the marshmallows and milk. Microwave them in 30-second intervals, stirring in between, until the marshmallows are fully melted and smooth. Let the marshmallow mixture cool slightly.

7. Whip the Cream

In a mixing bowl, beat the heavy cream with vanilla until stiff peaks form. Gently fold the whipped cream into the melted marshmallow mixture, being careful not to deflate the whipped cream.

8. Assemble the Tart

Once the raspberry layer has set, pour the marshmallow filling on top of the raspberry layer. Smooth it out with a spatula to ensure an even layer.

9. Make the Whipped Cream Topping

In a separate bowl, whip the cold heavy cream with vanilla extract until it forms soft peaks. If you want to add a pink tint, mix in a drop of pink food gel. Spoon the whipped cream on top of the tart and spread it evenly.

10. Garnish and Chill

Sprinkle the desiccated coconut over the whipped cream for that signature Iced VoVo look. Refrigerate the tart for at least 4 hours, or preferably overnight, to allow the layers to set.

Serving and Decoration

Once the tart has set, remove it from the tart pan and place it on a serving platter. Slice it into wedges and serve chilled. You can garnish the tart with fresh raspberries, extra coconut, or a drizzle of raspberry syrup for extra flair.

How to Serve Iced Vovo Tart

This dessert is best served chilled, and it’s perfect for:

• Family Gatherings: Serve it at your next family dinner or celebration for a sweet finish to your meal.
• Parties: The vibrant colors and flavors make it ideal for entertaining guests at a party or potluck.
• Tea Time: Pair it with a hot cup of tea or coffee for an elegant afternoon treat.

Storing Iced Vovo Tart

• Leftovers: Store any leftover tart in an airtight container in the refrigerator for up to 3 days. The tart will remain delicious and fresh, with the layers staying intact.
• Freezing: You can freeze this tart for up to 2 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge for several hours before serving.

Nutrition with Table Format

Nutrient	Amount
Calories	320
Carbs	35g
Protein	3g
Fat	20g
Fiber	2g
Sugar	22g

Conclusion

The Iced Vovo Tart is a showstopper dessert that combines crunchy, sweet, and creamy elements in a way that will make your taste buds dance with joy. Whether you’re hosting a gathering or simply indulging in something special, this tart will not disappoint. The raspberry layer provides a refreshing contrast to the marshmallow filling, while the biscuit base adds a satisfying crunch. It’s a dessert that’s easy to make but looks incredibly impressive – perfect for anyone looking to create a memorable treat.