Why not whip up a batch or two of these traditional sweet treats to spoil the family over the Festive Season; or package in batches of six Hertzoggies and wrap beautifully to give away as the ultimate made-with-love Christmas gifts!
For the pastry:
- 2 cups self-raising flour
- 1 tsp baking powder
- 150 ml castor sugar
- A pinch of salt
- ½ cup of cubed butter
- 3 egg yolks
- A splash of cold water
For the filling:
- 2 large egg whites
- 1 cup of sugar
- 1 teaspoon of vanilla essence
- 2 cups of desiccated coconut
- 150 ml apricot jam
Preheat oven to 180 °C and grease a muffin baking tin. Sieve the flour, baking powder, castor sugar and salt into a large mixing bowl. Using your fingertips, rub the butter into the flour until crumbly. Add the egg yolks and water, mix and put the dough on a clean, floured surface. Knead the dough until smooth. Pop it back into the mixing bowl, cover with cling wrap and leave to rest for about 20 minutes.
For the meringue, whisk the egg whites to form soft peaks, then slowly add the sugar and vanilla essence, whisking continuously. Fold in the coconut and set aside.
On a lightly floured surface, roll out the dough until it’s about 5 mm thick. Grab a cookie cutter (or glass, or cup) and cut out pastry circles. One by one, line each hollow of the muffin tray with a pastry circle. Spoon apricot jam on top of the pastry and top it with the meringue.
Pop the tarts into the oven and bake for 20 to 25 minutes until golden. Allow to cool slightly, then carefully lift them out of the tray and onto a cooling rack. Once completely cooled, store in an airtight container
Recipe courtesy of https://www.eatout.co.za/