KitchenCoZa

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.