Hertzoggies (South African Jam and Coconut Tartlets)
Hertzoggies (South African Jam and Coconut Tartlets)
Hertzoggies are delightful South African tartlets with a buttery crust, a layer of sweet apricot jam, and a topping of light coconut meringue. These delicious treats are perfect for dessert or teatime and offer a wonderful combination of textures and flavors.
Equipment
- Hand mixer or stand mixer
- Piping bag ziploc bag
Ingredients
For the Pastry:
- 2 cups cake flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp freshly grated nutmeg
- 1/2 cup unsalted butter, cold and diced
- 3 large egg yolks reserve egg whites for meringue
- 1-2 tbsp 15-30 ml cold water
For the Filling:
- 3 large egg whites
- 1 1/4 cups granulated sugar
- 2 cups unsweetened desiccated coconut flakes
- 1 tsp vanilla extract or 1 vanilla bean
- 1/2 cup apricot jam
Instructions
- Prepare the Pastry:In a large mixing bowl, whisk together the cake flour, sugar, baking powder, salt, and freshly grated nutmeg. Cut the cold butter into the dry ingredients using a pastry cutter, two forks, or your fingers, until the mixture becomes crumbly with pea-sized butter pieces. Mix in the egg yolks, then gradually add cold water (1 tbsp at a time) until the dough comes together and is smooth. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for about 30 minutes until firm.
- Form the Hertzoggies:Preheat your oven to 350°F (180°C) and grease a tartlet pan with butter.Roll out the chilled pastry on a floured surface or between sheets of wax paper until it is about 1/4 inch (0.5 cm) thick.Using a 2 1/2 inch (6.3 cm) round cutter, cut circles from the dough and carefully press them into the tartlet pan. Chill the pastry while preparing the meringue.
- Make the Coconut Meringue:In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.Gently fold in the desiccated coconut and vanilla extract, making sure the mixture is evenly combined.
- Assemble the Tartlets:Remove the tartlet pan from the refrigerator and spoon about 2 teaspoons of apricot jam into the bottom of each tartlet shell.Transfer the coconut meringue mixture into a piping bag or a ziploc bag with a corner snipped off and pipe or spoon the meringue over the jam, covering it completely.
- Bake the Hertzoggies:Bake the tartlets in the preheated oven for 20-25 minutes, or until the pastry is set and the meringue is golden and crisp.Let the tartlets cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Vanilla Option: If avoiding alcohol, use a vanilla bean instead of vanilla extract for flavoring.
- Storage: While best enjoyed fresh, Hertzoggies can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 290kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 10gSodium: 80mgFiber: 2gSugar: 26gVitamin A: 400IUVitamin C: 40mgIron: 1.2mg
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