Step 1

Begin by adding both cookies to the bowl of a food processor, pulse until fine crumbs form. Add the melted butter and pulse to coat the crumbs. Add to a 9-inch tart tin with straight sides and removable bottom. Use the back of a spoon to press firmly into the sides and bottom. Place in the fridge to chill.

Step 2

Add the marshmallows and milk to a heatproof bowl and microwave for 20 seconds to melt. Use a spatula to mix until smooth and runny. Set aside to cool slightly.

Step 3

To a separate large bowl add the heavy cream and vanilla bean paste. Use an electric hand mixer to beat to stiff peaks. Add the whipped cream to the cooled marshmallow mixture and gently fold through using a spatula.

Step 4

Pour the mixture into the chilled tart shell and put back in the fridge to chill for 30 minutes to set.

Step 5

Add the frozen or fresh raspberries to a heat proof bowl along with the sugar and microwave for 3 minutes. Stir and microwave for an additional 2 minutes. The mixture will be bubble and piping hot so take care when handling the bowl.

Step 6

To a small bowl, add the water and powdered gelatin, Mix using a fork. Allow to set (bloom) for 5 minutes before adding to the raspberry mixture. The warmth will melt the gelatin as you stir it in.

Step 7

Allow to cool slightly before pouring on top of the marshmallow layer. Place back in the fridge to let everything set for 2 hours.

Step 8

Right before ready to serve, add the cream, vanilla extract, and pink food gel (optional) into a large mixing bowl and beat to stiff peaks.

Step 9

Add to the piping bag fitted with a small star tip. Use a 1 inch cookie cutter make a mark in the center of the set tart. Use the indent as a guide of where to pipe your first ring of cream. Then go around that in large rings until you can’t pipe anymore. Sprinkle with desiccated coconut. Slice and serve.