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Hertzoggies
Hertzoggies is a traditional South African recipe for a classic jam tart with a coconut meringue topping. The full recipe is presented here and I hope you enjoy this classic South African version of: Hertzoggies.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+1 hour chilling)
Makes:
12
Rating: 
Tags : Baking RecipesCake RecipesSouth-africa Recipes
These jam tarts with a coconut meringue topping are a South African classic from the Karoo.
Ingredients:
1 batch
rich shortcrust pastry with ½ tsp baking powder added to the flour
2 large egg whites
1 cup (200g) sugar
1 tsp vanilla extract
2 cups (120g) desiccated coconut
150ml apricot jam
Method:
Prepare the egg yolk version of the flaky pastry on page ???, but remember to add ½ tsp baking powder to the flour.
Once the dough is made, cover in clingfilm (plastic wrap) and set aside to chill in the refrigerator.
In the meantime, prepare the coconut meringue. Place the egg whites in a clean and dry bowl then whisk them until they form soft peaks. Slowly work in the sugar and vanilla extract, whisking continuously as you do so. Fold in the desiccated coconut and set aside.
Take the prepared pastry dough from the fridge and set on a lightly floured work surface. Roll out to about 5mm thick then use a pastry cutter (or the rim of a floured glass) and cut out pastry circles. Use these to line the greased wells of two muffin or tart tins.
Spoon the apricot jam into the bases of the pastry cups then top with the meringue mixture. Transfer to an oven pre-heated to 180ºC and bake for about 20 minutes, or until the meringue is golden and cooked.
Allow to cool slightly in the tins then carefully lift the tartlets out with a round-bladed knife. Allow to cool completely then store in an air-tight tin or box. They will keep for up to a week… as long as your family and friends leave them alone…
