Credit - Aleney de Winter


a Recipe by Aleney de Winter
These old-school tartlets date back to the 1920’s when supporters of the then South African Prime Minister and Boer War General J. B. M. Hertzog, better known as Barry to his mates, invented the Hertzoggie cookie.
With their fluffy pastry bases, pop of apricot jam and the chewy crunch of coconutty meringue, the Hertzoggies recipe to follow is as much about texture as taste.
Makes 12-15 depending on the size of the tartlets.
5 from 1 vote
Cook Time 3 hours
Course Sweet Tart
Cuisine South Africa
Servings 12


  • ** ** For the Pastry **
  • 2 cups self-raising flour
  • 1 tsp baking powder
  • 150 g castor sugar
  • 1 pinch salt
  • 1 pinch nutmeg
  • 0.5 cup cubed butter
  • 3 egg yolks
  • 1 tbsp cold water
  • ** ** For the Filling **
  • 3 large egg whites
  • 1 cup castor sugar
  • 0.5 tsp vanilla essence
  • 2 cups desiccated coconut
  • 0.5 cup apricot jam


  • Preheat oven to 180 °C.
  • Grease a mini muffin baking tray.
  • Sift the flour, baking powder, nutmeg and salt into a large mixing bowl
    Add the castor sugar and cubed butter, massaging the butter in to the flour mix until it forms fine crumbs.
  • Add eggs and mix, adding a touch of water if needed, to bring the dough together.
  • Knead the dough on a clean floured surface until smooth, then roll in a ball and cover in a bowl to rest for about 20 minutes.
  • In a separate bowl, whisk the egg whites to soft peak stage, then incorporating the vanilla essence and sugar in stages until it reaches glossy firm peaks.
    Carefully fold in the coconut and set aside.
  • Press pastry mix directly into each of the muffin trays so that each tray is filled with a 5mm thick base.
  • Add two teaspoons of jam onto the pastry, then top each with the meringue mixture.
  • Pop the tarts into the oven and bake for 25 minutes until the tops are crisp and golden.
  • Allow to cool slightly, then carefully lift them out the tray and onto a cooling rack.
Keyword fridge tart, hertzoggie, no bake, sweet


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