Hertzoggies are light, puffy pastry tartlets with a delectable apricot jam meringue filling. It may remind you of Louise slice.
Hertzoggies are named after General Hertzog, who was South Africa's Prime Minister between 1924 and 1939. Hertzog's political supporters loved Hertzoggies, while his opponents preferred Jan Smutsies.
- 1 2/3 cup (450 ml) flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup castor sugar
- ¼ teaspoon nutmeg (optional)
- 125 gram butter
- 3 extra large egg yolks
- 1 tablespoon cold water
- 50 to 75 ml apricot jam
- 3 extra large egg whites, well beaten
- 1 ¼ cup (300 ml) sugar
- 2 cups (500 ml) desiccated coconut
- Sift the flour, castor sugar, baking powder, nutmeg and salt together.
- Rub butter into flour mixture.
- Whisk egg yolks and water, add to flour mixture. Mix well to form a stiff dough, knead it and let it rest for a while.
- Roll out the dough (approximately 5 mm thick) on a floured surface and cut into rounds with a pastry cutter.
- Line greased patty tins with the rounds of pastry.
- Whisk egg whites. Gradually add sugar while beating.
- Fold in the coconut and mix well.
- Place a little apricot jam in the centre of each the rounds of pastry.
- Spoon the coconut mixture into each tartlet.
- Bake in the oven at 180°C for about 20 to 25 minutes until the pastry is lightly golden.
- Cool slightly in the patty tin, remove and cool completely on a wire rack.