Jam and Coconut Tarts – Hertzoggies
Makes 15
300 g(2 cups) self-raising flour
50 g caster sugar
125 g butter – cold and cubed
3 extra large egg yolks
Ice water
smooth apricot jam
a little flour
5 extra large egg whites
160 g caster sugar
160 g(2 cups) desiccated coconut
Place flour and sugar into a food processor and pulse until mixed. Add the butter cubes and pulse a few times to cut the butter into the flour mixture. Beat the egg yolks and add it to flour mixture. Pulse a few more times until the dough starts to form a ball. Add a little ice water if too stiff. Remove from the processor and throw out on a floured surface. Bring together with your hands and cover with cling film. Refrigerate for at least an hour. When ready to make the hertzoggies, pre-heat the oven at 180°C.
Prepare a muffin or patty pan tray with non stick cooking spray.
On a floured surface, roll out the dough and cut circles with a cookie cutter to fit into the pan cavities.
Press the dough into prepared pans.
Put 1 teaspoon of smooth apricot jam in the flour and coat the “ball” of jam(this prevents the jam from boiling out the tarts) Now place the jam on the dough in the pans.
Beat egg whites until stiff. Add the caster sugar while beating. Fold in the coconut. Place a spoonful of meringue mixture on top of dough and apricot jam.
Bake for 10 minutes, or until golden brown. Cool and store in an airtight container.That is if there are any left to store!

Leave a Reply

Your email address will not be published. Required fields are marked *