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St Helena Hertzoggies
St Helena Hertzoggies is a traditional Saint Helenian recipe for a classic jam tart with a coconut meringue topping. The full recipe is presented here and I hope you enjoy this classic Saint Helenian version of: St Helena Hertzoggies.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+1 hour chilling)
Makes:
12
Rating: 
Tags : Baking RecipesCake RecipesSt-helena Recipes
Hertzoggies are a type of South African jam tart with an apricot jam filling and a coconut meringue topping that have made their way into the Saint Helena culinary repertoire. Though apricot jam is the traditional filling, sometimes the local home-made version of
tamarind jam is also used.
Ingredients:
For the Pastry:
300g Self Raising Flour
50g Sugar
125g Butter (Cold and diced)
3 Egg Yolks (Large)
Ice Water
For the Topping:
5 Egg Whites (Large)
160g Caster Sugar
160g Desiccated Coconut
200ml (about) apricot jam
Method:
Sift the four into a bowl then mix in the sugar. Add the diced butter and rub into the four until the mixture resembles breadcrumbs and no pieces of butter can be seen.
Beat the egg yolks in a small bowl then add to the flour mixture, mixing until the dough starts to come together as a ball. Add a little ice water if the dough is too stiff.
Turn out onto a floured work surface and knead lightly to bring together as a ball. Cover in clingfilm (plastic wrap) and chill in the refrigerator for an hour before use.
When ready to prepare the hertzoggies, pre-heat your oven at 180°C.
On a floured surface, roll out the dough and cut circles with a biscuit cutter to fit into the muffin tin wells. Line the muffin wells then place a teaspoon of jam in the base.
For the topping: Whisk the egg whites in a clean and dry bowl stiff, adding the caster sugar a little at a time while beating. Fold in the coconut then place a generous spoonful of the coconut meringue mixture on top of the jam.
Transfer to the centre of your pre-heated oven and bake for 10 minutes, or until the tops are golden brown.
Cool in the tin for 10 minutes, turn out onto a wire rack to cool completely then store in an air-tight container.
