St Helena Hertzoggies

Takes about
2 hrs 30 mins
, is
to make, and great for a
Sweet treat
Saint Classic recipes

WHY You'll love

St Helena Hertzoggies

No items found.


Makes about
12 tarts
Makes about
12 tarts

Granny Hilda’s Tamlet Jam

400 g Tamarind Fruit

400g g Caster Sugar

2 Tsp Ginger Powder


300 g Self Raising Flour

50 g Sugar

125 g Butter (Cold & cubed)

3 Egg Yolks (Large)

Ice Water


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



Bowl, Wooden Spoon, Clingfilm, Circle cookie cutter, Teaspoon, Muffin Tin, Jar



Granny Hilda’s Tamlet Jam

  1. 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.  
  2. Drain and place the soften fruit in a large saucepan and cover completely with fresh water. Add the sugar and bring to a boil.  
  3. 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.  
  4. Just before finishing add your ginger.
  5. 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.


  1. Mix flour and sugar in a large bowl and add the butter cubes, crumbling with your fingertips to make breadcrumbs.
  2. Beat the egg yolks and add it to flour mixture, mixing until the dough starts to form a ball.
  3. Add a little ice water if too stiff.  
  4. Bring together on a floured surface and cover with cling film.
  5. Refrigerate for at least an hour. When ready to make the hertzoggies, pre-heat the oven at 180°C.
  6. On a floured surface, roll out the dough and cut circles with a cookie cutter to fit into the muffin tin cavities.
  7. Put 1 teaspoon jam in the flour.  
  8. Beat egg whites until stiff.
  9. Add the caster sugar while beating.
  10. Fold in the coconut. Place a generous spoonful of meringue mixture on top.
  11. Bake for 10 minutes, or until golden brown. Cool and store in an airtight container.

Similar recipes

Water based vegetable which enhances favour.
1 hr
Wholesome heartwarming soup filled with big favours.
1 hr
Super Easy
A rich silky smooth, deliciously sweet spiced pudding.
3 hrs 30 mins
Bit tricky

Explore St Helena Island

Saint Cooks cooking St Helena Island

We're writing a Cookbook

💌  Get our newsletter filled with new recipes, book progress and more...
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.