Raspberry and Coconut Iced Vovo Tart Recipe Recipe - Better Homes & Gardens Australia
Your fave bickies just got bigger and better! Layer tangy raspberry and pillowy marshmallow for an iced vovo inspired tart recipe.
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Cooking tools:
- Food processor
- Tart pan
- Piping bag
- Piping nozzle
- Kitchen torch
- Fine-mesh sieve
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Saucepan
- Whisk
- Measuring cup
- Spoon
- Back of spoon
- Refrigerator
- Plate
Ingredients
- 250g digestive biscuits, crushed
- 120g unsalted butter, melted
- 11/2 cups frozen raspberries, thawed
- Juice and finely grated zest of 1 lemon
- 1 Tbsp cornflour
- 1 free-range egg
- 2 free-range egg yolks
- 320g can sweetened condensed coconut milk (see cook’s tips)
- 2 x 125g punnets fresh raspberries
- 2 Tbsp desiccated coconut
- 1 Tbsp shredded coconut
- MARSHMALLOWY MERINGUE TOPPING
- 4 free-range egg whites
- 1/4 tsp cream of tartar
- 1 cup caster sugar
- 2 drops pink food colouring
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