Coconut Tartlets – Hertzog Cookies, as they are known in South Africa are Deliciously Chewy and juicy!
I baked these in bulk for many animal welfare fetes, and they sold like hotcakes!!
Also known as Herzoggies named after J.B.M. Hertzog Prime minister of South Africa from 1924 to 1939 of which these were his favorite and still to this day happen to be a well-loved teatime favorite throughout the country!
Total Calories of Recipe: 4,478 Total Weight of Recipe: 1584 g
Total Calories per tart: 299
Makes: 15 large tartlets the size of a foil-pie dish your individual meat pies come in.
May store tarts in an airtight container up to 4 days. May also make these in foil pie plates (the ones your meat pies come in ), you will fill about 15 foil plates and you will need 1 teaspoon of jam for each tart. This recipe comes from an Australian Women’s Weekly – Easy Entertaining Cook Book. These are the exact same coconut tarts that the bakeries and supermarkets were selling during the 7’s in South Africa which were very popular and today they just seem to have disappeared.
Tip: May also fill baked tartlet cases with banana slices covered with caramel treat and surrounded by piped whipped cream.
Pastry:
1 1/2 cups or 188 g (375 ml) Cake Flour
30 ml Castor sugar
125 g cold butter, diced
1 extra-large egg, beaten
15 ml hot water
Apricot jam
Apricot jam
Red Glace cherries, halved
Filling:
250 ml of water
250 ml sugar (I just use table sugar – 90 – 200 g)
875 ml (3 1/2 cups) Moir’s Coconut only! ( One 500 g packet gives you 5 1/2 cups)
3 extra-large eggs, lightly beaten
60 g butter, melted
45 ml milk (3 tbsp)
5 ml vanilla essence
1 teaspoon baking powder
Method:
Combine flour, sugar & butter in a food processor. Process until combined (If no food processor you may use your hands to rub in the butter until it looks like crumbs. Add eggs & water. Process until mixture comes together into a ball. Cover and refrigerate 30 minutes. I place the dough to firm up in the freezer to speed things up). Line your tart plates. Combine water & sugar in a pan. Stir over heat until sugar is dissolved. Bring to boil. Boil 3 minutes without stirring. Cool 5 minutes. Place coconut in a bowl, add sugar syrup, eggs, butter, milk, vanilla, and baking powder and mix well. Place a blob of jam into each pastry case and then carefully spoon coconut mixture evenly into pastry cases. Top each tartlet with a piece of glace cherry. Bake 180 C for 30 minutes or until golden brown. Cool 5 minutes before removing from tins to a wire rack to cool. – Enjoy!
To Freeze: Freeze cooked the tartlets , covered - for up to 2 weeks. Thaw at room temperature.
**This recipe is not suitable to microwave.
**Pie foil plates may be cleaned and reused again.