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Hertzoggies

These charming tartlets combine a soft, buttery crust with coconut meringue and a touch of apricot jam, evoking nostalgia and warmth in every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: South African
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 120 g butter Softened
  • 37.5 ml caster sugar
  • 500 ml cake flour
  • 10 ml baking powder
  • 5 ml salt
  • 5 ml vanilla essence
  • 25 ml water or milk
For the topping
  • 25 ml boiling water
  • 250 ml caster sugar
  • 500 ml coconut Desiccated preferred
  • 5 ml baking powder
  • Fine apricot jam Ice cold

Method
 

Crust Preparation
  1. Cream the butter and sugar together until creamy.
  2. Add the egg yolks and beat well.
  3. Add the rest of the crust ingredients and mix to a soft dough.
  4. Let the dough rest for 30 minutes.
  5. Roll out the dough 2 to 3 mm thick on a floured surface and cut out circles.
  6. Line a cupcake pan with the dough circles.
Topping Preparation
  1. Preheat the oven to 180 degrees C.
  2. Beat the egg whites and boiling water until soft peaks form.
  3. Add the sugar little by little and beat until stiff peaks form.
  4. Fold in the coconut and baking powder lightly.
Assembly and Baking
  1. Spoon a teaspoon of ice cold apricot jam into each dough shell.
  2. Spoon the egg white mixture on top.
  3. Bake for 15 minutes until golden brown and cooked.

Notes

Let the tartlets cool a bit for the jam to settle. Store in an airtight container for up to two days. If humid, refrigerate but bring to room temperature before serving.