St Helena Hertzoggies
A little jam tart, decadent, morrish and so beautifully pimped up some might say it makes regular tarts look plain and boring.
Equipment
- Sterilized Jars
- Clingfilm
Ingredients
Granny Hilda’s Tamlet Jam
- 400 g Tamarind Fruit
- 400g g Caster Sugar
- 2 Tsp Ginger Powder
Pastry
- 300 g Self Raising Flour
- 50 g Sugar
- 125 g Butter (Cold & cubed)
- 3 Egg Yolks (Large)
- Ice Water
Filling
- Granny Hilda’s Tamlet Jam (Historically smooth apricot jam is used -or a jam you like)
- 5 Egg Whites (Large)
- 160 g Caster Sugar
- 160 g Desiccated Coconut
Instructions
Granny Hilda’s Tamlet Jam
- Shell and soak the tamarind fruit. Ideally overnight to soften the flesh from the seeds. Alternatively you can buy the fruit already deshelled but this will also need to be soaked in warm water for at least a hour.
- Drain and place the soften fruit in a large saucepan and cover completely with fresh water. Add the sugar and bring to a boil.
- Once boiling reduce to a simmer and stir occasionally to stop the jam from sticking. The jam is cooked completely once all the fruit has broken down and the jam has thickened.
- Just before finishing add your ginger.
- Allow to slightly cool and then press the jam through a sieve to remove the seeds, bits of shell and any fibers to produce a smooth jam that can be bottled in sterilized jars.
Hertzoggies
- Mix flour and sugar in a large bowl and add the butter cubes, crumbling with your fingertips to make breadcrumbs.
- Beat the egg yolks and add it to flour mixture, mixing until the dough starts to form a ball.
- Add a little ice water if too stiff.
- Bring together on a floured surface and cover with cling film.
- Refrigerate for at least an hour. When ready to make the hertzoggies, pre-heat the oven at 180°C.
- On a floured surface, roll out the dough and cut circles with a cookie cutter to fit into the muffin tin cavities.
- Put 1 teaspoon jam in the flour.
- Beat egg whites until stiff.
- Add the caster sugar while beating.
- Fold in the coconut. Place a generous spoonful of meringue mixture on top.
- Bake for 10 minutes, or until golden brown. Cool and store in an airtight container.
