Hertzoggies
Delicious sweet pastry tartlets filled with apricot jam and topped with a coconut meringue.
Equipment
- 12 hole Patty Pan
Ingredients
- ¼ piece flaky buttery pastry (see previous post for recipe)
- 12 tsp smooth apricot jam
- 2 large egg whites
- ½ cup desiccated coconut
Instructions
- Grease a 12 hole patty pan.
- Flour a clean surface and roll out the flaky buttery pastry.
- Use a 7cm round cookie cutter and cut out pastry rounds. Press into the patty pan.
- With a fork prick small holes to the bottom of the pastry casings and refrigerate for 30 minutes.
- Whisk the egg whites till stiff peaks form and fold in the coconut.
- Remote patty pan from the refrigerator and fill each casing with a dollop of apricot jam.
- Top with a tablespoon of coconut meringue.
- Bake in a preheated oven set at 180°C for 20 minutes until golden.
- Allow to cool for 5 minutes before serving.