I feel very proud of my Iced Vovo Tart. It wasn't that difficult, I was able to source all the ingredients very easily, and it was really a question of following the steps and waiting for things to set.
I didn't have the right tin and so I cut some card and made a box to fill half the larger tray and used foil to keep it all together.
I think it is best to remove the jammy section of the Iced Vovos, it didn't really crush up well. I used Granitas for the plain sweet biscuits as they do crush up well.
If your marshmallow mixture sets too much, and mine did, beat it in your mixer for a minute or two and then continue..
The recipe asks for leaf gelatine, which I was able to buy here- McKenzies brand, but you can use powdered gelatine. You need the correct amount to set 2/3 cup liquid for the jelly.
None of the steps in themselves are difficult, but it did take me all day. I cheated by putting the tart in the freezer to start off to cooling and then transferred it to the fridge.
I bought a piping set at the supermarket with a star shaped nozzle and used that to pipe the cream. I had a few trial runs and then threw caution to the wind.
This post is quite long and I have been a tad tired, so please excuse any typos!!!
Oops, I fogot to say this is from the Good Taste Magazine's January issue.
Iced Vovo Tart serves 8-10
- 100g Iced Vovo biscuits (8)
- 150g plain sweet biscuits (12)
- 130 g butter, melted
- 150g pink marshmallows
- 20ml milk
- pink food colouring
- 200ml thickened cream
- 1 tspn vanilla extract or paste. I used one vanilla bean
- 2 McKenzies Gelatine leaves
- 1 cup frozen raspberries
- 80ml water
- 1 tbspn caster sugar (20ml)
- 400ml thickened cream
- pink food colouring
- coconut flakes- I used desiccated
You also need a 35 x 11cm loose base fluted tin. I used my 22 x 35cm tray, divided in half.
Process or crush the biscuits in a bag with a heavy kitchen implement.
Put the marshmallows, milk and pink food colouring in a pan over a low heat and stir for about 3 minutes until the marshmallows are melted and smooth. I used natural food colouring and it took quite a lot of a 'few drops' to make a nice pink colour. Cool, longer than you think. At least 10 minutes.
Whip the cream and vanilla till firm peaks appear, then fold a little of the cream into the marshmallow mixture. Then a little more. Finally add this to the cream and fold in gently but well. By folding a little cream into the marshmallow mixture first, you lighten it and make it easier to fold into the cream.
Soak two leaves of gelatine in cold water for 6 minutes. Put the raspberries, water and sugar in a pan over a medium heat, stirring for 1 minute until the sugar dissolves. Continue to stir and cook for 2-3 minutes.
Push the raspberry mixture through a fine sieve to remove the pips, remember to check the underneath of the sieve too. Cool in a bowl for about 25 minutes and then pour over the marshmallow layer. Refrigerate for a further 2 hours till set.
Whip the remaining 400ml of thickened cream with some pink food colouring, a shade you like, until firm. I fill the piping bag after I have attached the nozzle by standing it in a cup and spooning in the cream till it is half full.
Refrigerate till ready to serve. I found the base to be a tad crumbly, but the slight tartness of the jelly ameliorates the sweetness of the marshmallow layer.