Chef Ness has turned our beautiful Iced VoVo biscuits into a delectable Iced VoVo Tart! This is where coconut bliss meets sweet, raspberry indulgence. Iced VoVo lovers, you wouldn't want to miss out on this one. Iconic and irresistible!
Lightly grease a 34.5cm x 10.5 cm fluted rectangle springform tin.
Place biscuits in bowl of food processor and process until fine crumbs. Add butter and process until combined. Spoon mixture into base of pan and smooth over with the back of spoon. Refrigerate.
To make marshmallow filling, add marshmallows and milk to a small saucepan over low heat until the marshmallows melt, and mixture is smooth. Transfer to a bowl. Set aside for 5 mins.
Pour in half the cream and beat with mixture, add remaining cream and beat until firm peaks. Pour over biscuit base, smooth and chill for 2 hours.
Meanwhile, sprinkle gelatine into a small bowl with water and stir well to combine. Place the small bowl in another bowl filled with boiling water to keep warm and dissolved while you make the jelly.
Place raspberries, sugar and water in a small saucepan and cook over low heat for 2 mins or until sugar has dissolved. Bring to a simmer while stirring until the raspberries have softened. Remove from heat and stir in gelatine mixture.
Strain mixture through a sieve and into a bowl. Discard seeds. Set aside for 20 mins to cool. Carefully pour jelly over marshmallow. Place in fridge for 2 hours until set.
Using an electric mixer, beat cream until firm peaks form, place into a piping bag with a star nozzle attached. Pipe 2 rows along the 2 long sides of the tart. Sprinkle shredded coconut.