Traditional Hertzoggie Tarts
12th December 2023
Take a trip down memory lane with this blast from the past. In fact, you can’t recall the last time you indulged in one of these Traditional Hertzoggie Tarts. Yet, this morning, a real hankering hit, and you just knew you had to share the recipe for all the Saffas finding themselves in the same boat. These coconutty delights are a guaranteed hit at ANY party, a cozy family tea, or whenever you’re in the mood for something irresistibly moreish. You’re definitely stocking up for the winter months—anyone else with you on this delicious journey?
Ingredients for our Traditional Hertzoggie Tarts:
For the pastry:
300g (2 cups) self-raising flour
50g caster sugar
125g butter – cold and cubed
3 extra large egg yolks
For the filling:
smooth apricot jam
a little flour
5 extra large egg whites
160g caster sugar
160g (2 cups) desiccated coconut
Making the dough:
Sadly, I don’t mean money. Sorry guys!
To make the pastry, place the flour and sugar into a food processor and use the pulse setting to mix well. Next, add your cold butter cubes to in and pulse again – this will ensure the butter cuts into the flour mixture. Once beaten, add the egg yolks in and pulse again – the batter should form into a ball. Once it’s the correct consistency, remove and place onto a floured surface. Cover in cling film and refrigerate for an hour or more.
TIP: You can add some ice water to the mixture if it’s too stiff.
Making your hertzoggies:
Start by pre-heating your oven at 180°C and preparing your muffin tray.
Next, roll your dough out on a floured surface and cut circles, big enough for the tray cavities, before pressing the dough into the pan. You can either use a cookie cutter or the mouth of a jar.
Add 1 teaspoon of jam into the flour you have to the side and coat the jam, as this will prevent it from bubbling out in the pastries. Place the jam in the dough and repeat, until they are all ‘jammed’.
Now we have to make little lids for the pastries, by beating your egg whites until stiff – adding your casting sugar in as you go. Once stiff, fold the coconut into the mixture and place a spoonful on each pastry.
They are now ready to go into the oven for 10 minutes, or until golden brown.
TIP: Use a non stick spray, like or butter to grease your tray.
Once ready, cool and enjoy!
TIP: Store in an airtight container.
Recipe and images adapted from My Easy Cooking