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S2 Ep6 / TIAAN’S TAKE ON HERTZOGGIES

EPISODE 6: RECIPE

TIAAN’S TAKE ON HERTZOGGIES

  • Preheat the oven to 180 degrees Celsius and grease a patty pan baking tin.
  • Sift the flour, castor sugar, baking powder and salt.
  • Rub in the butter until mix resembles fine breadcrumbs.
  • Add eggs and water and knead to form smooth dough.
  • Cover and rest for 20 minutes.
  • Roll dough to 2 – 5 mm thickness, cut out pastry circles with a cookie cutter and use these to line a shallow muffin tray.
  • Whip the egg whites to form soft peaks, then slowly add sugar, beating continuously.
  • Fold in coconut and vanilla.
  • Dollop small spoonfuls of jam into each pastry hollow and top with coconut meringue.
  • Bake tarts for 20 – 25 minutes until golden, cool slightly in a pan and lift onto a cooling rack.
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TIAAN’S TAKE ON HERTZOGGIES

INGREDIENTS

  • 2 cups of PnP Self-Raising Flour
  • 150ml castor sugar
  • 1 tsp baking powder
  • ½ cup PnP Butter
  • 3 large egg yolks
  • 1 tbsp PnP cold water
  • 1 pinch salt

  Filling

  • 3 large PnP egg whites
  • 180g castor sugar
  • 2 cups desiccated coconut
  • 1 tsp vanilla essence
  • 150ml PnP Smooth Apricot Jam
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SEASON TWO

SEASON ONE