Do you love Iced Vovo biscuits? Treat your inner child and recreate them in tart form with these gorgeous jam and marshmallow tarts! Featuring a crispy, buttery tart crust, a lovely layer of raspberry jam and a fluffy marshmallow topping, they are quick to prepare and make the perfect morning tea!
If you are an Aussie, odds are you know ALL about our classic biscuits, Iced Vovos! A staple in households around Australia, they are the stuff that dreams are made of. A sweet biscuit base, a strip of raspberry jam, fluffy marshmallow filling and a sprinkle of coconut. One bite, and you’ll be hooked!
These luscious tarts are inspired by those popular and much-loved biscuits. Made with only 5 ingredients, including store-bought tart shells, you won’t believe how quick and easy they are to make! Whip them up for parties, when unexpected guests arrive or for an indulgent morning or afternoon tea.
Need some more quick, easy and delicious tart recipes? Try these homemade mini jam tarts, salted caramel chocolate ripple tarts and vanilla custard tarts.
Why You’re Going To Love This Recipe
- Quick and easy – 5 ingredients and 10 minutes are all that you need! No fancy techniques or equipment required.
- Compact and portable – bring these perfectly portioned treats to parties, Easter brunch, summer picnics, or make them just because!
- Always a crowd pleaser – everyone loves Iced Vovo biscuits! And this dressed-up tart version is sure to impress both young and old.
- Incredible flavour – these mini marshmallow tarts boast incredible flavour – soft and crispy shell, melt-in-your-mouth jam and marshmallow deliciousness! One bite and you’ll see why they are the first things to disappear from the party table!
What You Need
5 very simple ingredients and 10 minutes are all that stand between you and these gorgeous mini tartlets!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Mini tart shells – using store-bought pastry tart shells will save you SO much time and effort. You can grab a pack of mini sweet tart cases for just a couple of dollars from the freezer or bakery section of most supermarkets. Choose shells that are pre-baked.
- Raspberry jam – I recommend using the best quality jam you can afford, because the flavour really shines through.
- Marshmallows – I use a mixture of pink and white. But pink is best and looks the prettiest!
- Pouring cream – the cream is melted with the marshmallows to make the sticky marshmallow topping. I recommend using regular, full-fat cream for best results.
- Desiccated coconut – a little desiccated coconut is sprinkled over the top of the tarts for added texture and flavour. Use fine coconut rather than shredded.
Step By Step Instructions
Trust me when I say that these marshmallow tarts are actually very easy to prepare. They really are! T are only 3 elements and each comes together SO easily.
Let’s get started!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Prepare The Jam Tart Base
Place the pastry tart shells on a plate, or keep them in their packaging trays. The trays will help to hold the cases still while you fill them.
Add a teaspoon of raspberry jam into each tart shell.
Step 2 – Melt Marshmallows And Cream Together
Melt the marshmallows and cream in the microwave on 50% power, stirring every 20 seconds, until melted. Stir until completely smooth.Â
Spoon the marshmallow mixture into the prepared tart shells and sprinkle the desiccated coconut over the top.
The tarts are ready to eat as soon as they’ve cooled, or can be stored in an airtight container until you are ready to serve them. They are best eaten on the day that they are made.
How To Melt Marshmallows In The Microwave
Microwaving marshmallows is very simple and straightforward, provided you follow a few simple steps.
Generally, marshmallows need to be melted with a bowl of water on the side (or with a couple of spoons of water in the bowl) for added moisture. This is to prevent them from drying out and becoming hard. However, this recipe uses cream in the marshmallow mix to make a soft fondant, so no water is required.
Use a large, microwave safe bowl that will accommodate puffed-up marshmallows, as they will rise when melted and may spill over the sides if a smaller bowl is used. Leave the bowl uncovered.
- To melt marshmallows in the microwave, place them into the bowl with the cream.
- Microwave at 50% power, removing the bowl and stirring the softening marshmallows every 10-20 seconds, to ensure they melt evenly. Keep repeating this process until smooth.
- After a couple of minutes, you will have a bowl of soft, melty marshmallows that can be spooned into the tart cases.
**It is important to be aware that melted marshmallows will be very hot due to their high sugar content. So be careful when removing the bowl from the microwave and adding it to the tart cases.
Handy Tips & FAQs
Serving
Sprinkle a little desiccated coconut over the top of the still warm marshmallow mixture. Allow to cool and then serve.
How to store them
These tarts are best when eaten on the day that they are made. But you can store any leftovers in an airtight container for up to 3 days, although the shell will soften slightly.
Be careful with the marshmallow mixture
When the melted marshmallow mixture is removed from the microwave, it will be very hot and sticky! Be careful when handling the bowl and spooning the mixture into the tart cases.
Related Recipes
Need some more delicious afternoon tea recipes? Check out the collection !
Follow us on Facebook at @CookGoodRecipes
Marshmallow Tarts with Raspberry Jam
Treat your inner child and recreate classic Iced Vovo biscuits in tart form with these gorgeous jam and marshmallow tarts! Featuring a crispy, buttery tart crust, a lovely layer of raspberry jam and a melty marshmallow topping.
Course: Dessert
Cuisine: Australian recipe, sweet recipes
Prep Time: 10 minutes 0 minutes
Total Time: 10 minutes
Servings: 12 tarts
Calories: 107kcal
Ingredients
Metric – US Customary
Prevent your screen from going dark
Instructions
- Place the mini tart shells on a serving dish.Â
- Add a teaspoon of raspberry jam into the bottom of each tart shell.Â
- Melt the marshmallows and cream in the microwave on 50% power until melted. Stir until smooth.Â
- Spoon the mixture into the tart shells and sprinkle over the desiccated coconut.Â
- Store in an airtight container at room temperature (see notes).Â
Notes
- Mini tart shells – using store-bought pastry tart shells will save you SO much time and effort. You can grab a mini pack of sweet tart cases for just a couple of dollars from the freezer or bakery section of most supermarkets.
- Storage – these tarts are best when eaten on the day that they are made. But you can store any leftovers in an airtight container for up to 3 days.
- Be careful with the marshmallow mixture – it is important to be aware that melted marshmallows will be very hot and sticky due to their high sugar content. So be careful when removing the bowl from the microwave and adding it to the tart cases.
Recipe by CookGoodRecipes.com
Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 66mg | Potassium: 16mg | Fiber: 0g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.4mg
