Treats: Iced VoVo's the gogo

THIS Australia Day, this month's issue of Australian Good Taste magazine pays tribute to an Aussie classic - the Arnott's Iced VoVo - by transforming the iconic biscuit into a delectable tart.

iced vovo tart

THIS Australia Day, this month's issue of Australian Good Taste magazine pays tribute to an Aussie classic - the Arnott's Iced VoVo - by transforming the iconic biscuit into a delectable tart.

With a crumbly base, molten marshmallow filling and pretty pink rosettes, this no-bake tart is perfect for celebrations on January 26.

"We're so excited about this recipe that we couldn't resist sharing it with taste readers," says Michelle Southan, food editor of Australian Good Taste.

Follow these handy hints:

* For a compact, even biscuit base, use a flat-sided glass to press the mixture into the tin.

* To prevent the marshmallow filling from splitting, let the marshmallow mixture cool before folding into the cream.

* For a clear raspberry jelly, use gelatine leaves - if you make it with gelatine powder, the jelly may be cloudy.

* For a firm tart that's easy to slice, keep it in the fridge until just before serving - if it gets too warm, it may crumble when sliced.

Preparation time:

30 minutes (+10 minutes cooling and 5 hours chilling time)

Cooking time: 10 minutes

Skills needed: Intermediate

BASE

100g Arnott's Iced VoVo biscuits

150g plain sweet biscuits

130g unsalted butter, melted

MARSHMALLOW FILLING

150g pink marshmallows

1 tbsp milk

2 drops pink food colouring

200ml thickened cream

1 tsp vanilla bean paste

RASPBERRY JELLY

2 McKenzie's gelatine leaves

1 cup frozen raspberries

1/3 cup water

1 tbsp caster sugar

TOPPING

400ml thickened cream

2 drops pink food colouring

1 tbsp moist coconut flakes

To make the base: Spray a 35x11cm (base measurement) fluted tart tin, with removable base, with canola oil. In a food processor, blitz combined biscuits until finely crushed. Add butter. Process to combine. Use a glass to spread and press mixture firmly over base and sides of prepared tin. Place in the fridge for 1 hour.

To make marshmallow filling: Stir marshmallows and milk in a saucepan over medium-low heat for about

3 minutes or until the marshmallows melt and the mixture is smooth. Transfer to a bowl. Stir in food colouring. Set aside, stir occasionally, for about 6 minutes to cool.

Use an electric beater to beat cream and vanilla bean paste in a bowl until firm peaks form. Gently fold half the cream mixture into the marshmallow. Fold in the remaining cream until combined. Spoon over the biscuit base and smooth the surface. Place in the fridge for 2 hours or until firm.

To make raspberry jelly: Place gelatine leaves in a bowl and cover with cold water. Set aside for 6 minutes to soften.

Stir the raspberries, water and sugar in a saucepan over medium-low heat for 1 minute or until sugar dissolves. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until raspberries collapse.

Squeeze excess liquid from gelatine leaves and add to raspberry mixture. Stir until gelatine dissolves. Strain mixture through a sieve into a bowl. Discard the seeds. Set aside, stirring occasionally, for 25 minutes to cool.

Carefully pour the jelly over marshmallow. Place in fridge for 2 hours to set.

To make topping: Beat the cream in a bowl until firm peaks form. Stir in food colouring. Spoon into a piping bag fitted with a 1cm fluted nozzle. Pipe rosettes in 2 rows along the 2 long sides of the tart. Sprinkle with coconut.

Recipe: Katrina Woodman