Hertzoggies

Ingredients:

For the pastry:

• 2 cups self-raising flour
• 1 teaspoon baking powder
• 150g castor sugar
• A pinch of salt
• A pinch of nutmeg
• ½ cup cubed butter
• 3 egg yolks
• 1 tablespoon cold water

For the filling:

• 3 large egg whites
• 1 cup castor sugar
• ½ tsp vanilla essence
• 2 cups desiccated
• coconut
• ½ cup apricot jam

Method:
1. Preheat the oven to 180°C and grease a mini muffin tray.
2. Sift the flour, baking powder, nutmeg, and salt into a large mixing bowl.
3. Add the castor sugar and cubed butter, massaging the butter into the flour mixture until it forms fine crumbs.
4. Add the egg yolks and mix, adding a touch of cold water if needed to bring the dough together.
5. Knead the dough on a clean floured surface until smooth, then form it into a ball and cover in a bowl to rest for about 20 minutes.
6. In a separate bowl, whisk the egg whites to soft peaks. Gradually add the castor sugar and vanilla essence, continuing to whisk until it reaches glossy, firm peaks.
7. Gently fold in the desiccated coconut and set aside.
8. Press the pastry mixture into the muffin tray, forming a 5mm thick base for each tart.
9. Add two teaspoons of apricot jam on top of the pastry in each tart.
10. Spoon the meringue mixture over the jam to fill each tart.
11. Bake in the oven for 25 minutes, or until the tops are golden and crisp.
12. Allow the tarts to cool slightly, then carefully lift them out of the tray and place on a cooling rack.