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  1. Home
  2. Baking

Iced VoVo Tartlets

We've turned Australia's most iconic biscuit into a tartlet - and it's SO good! - by Mel Burge
  • 20 Jul 2019
Iced VoVo Tartlets
Prep: 22 Minutes - Cook: 3 Minutes - Easy - Serves 21
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Work quickly when pressing cookies into pan holes as they will break if they are cooled. Tartlets can be made up to three days ahead. Store in an airtight container.

Ingredients

250g packet Arnott’s Butternut Snap Cookie

¼ cup raspberry jam

2 tablespoons desiccated coconut

FILLING

2 cups icing sugar mixture

½ teaspoon coconut essence

2 - 2½ tablespoons milk

Liquid pink food colouring, to tint

Method

  1. Place each cookie, base-side up, over 21 holes of two greased 12-hole round-based patty pans (1½-tablespoons capacity),

  2. Cook in a moderate oven (180C) for about 3 minutes, or until cookies are softened. Remove from oven. Gently press down the sides and in the centre of each warm cookie to fit into the hole to form a case. Cool in patty pans. 

  3. Spoon about ½ teaspoon jam into biscuit case. 

  4. To make filling, place sugar in a bowl. Stir in essence and enough milk to form a smooth, thick and spreadable consistency. Tint pink with colouring. 

  5. Spoon heaped teaspoons of filling over jam in cases. Sprinkle with coconut. Refrigerate until firm. Serve.

  • Baking
  • tart recipe
  • sweet pies and tarts
  • australian baking recipes
  • australia day favourites
  • australia day barbecue
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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