Hertzoggies are a classic South African jam and coconut tartlet, featuring a delicate, buttery pastry cup filled with a sweet dollop of apricot jam, topped with a cloud-like coconut meringue – simply irresistible! *Chef’s kiss!*
This hugely popular South African treat is often enjoyed with a cup of tea, especially during Eid in the Cape Malay community.
It’s commonly baked at home and sold through a cottage industry, locally known as a tuisnywerheid, alongside other local favourites like koeksisters and milk tart.
Did you know?
The Hertzoggie cookie is named after South African Prime Minister and Boer War general, J.B.M. Hertzog, who was said to be a big fan of these tartlets.
The Cape Malay community baked these treats to support his promise to give women the vote and equal rights.
When he didn’t fulfil his promise to the community, they started baking the cookies with brown and pink icing, calling them “twee gevreetjies,” which means “hypocrite” in Afrikaans.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
Most of the ingredients are simple, everyday pantry staples. However, here are a few where we’ve added some notes or suggested substitutes:
Butter
You can use salted or unsalted butter, as long as it’s at room temperature. Not too soft and not too firm.
The butter should be soft enough that you can press your finger into it and leave a slight dent.
Using room-temperature butter for the pastry ensures it blends evenly with the flour, creating a smoother dough that’s easier to work with and results in a tender, flaky crust.
Eggs
Conveniently we need three egg yolks and three egg whites for the Hertzoggies, so nothing will go to waste.
When separating the eggs, be careful not to let any yolk mix with the whites – otherwise, the meringue might not form properly.
Mixed spice
For our recipe, we like to add a touch of mixed spice to the dry ingredients for extra flavour.
Feel free to skip it or swap it with your favourite spices, like cinnamon or a small pinch of nutmeg.
Equipment needed
- 2 x 12-hole standard muffin pans or mini tart pans (patty pans).
This recipe yields 18 Hertzoggies when using a standard muffin pan, but if you opt for smaller or shallower mini tart pans, you will get a few more.
Using a muffin pan will give you Hertzoggies that are on the larger side, about the size of a shallow cupcake. - 1 x 8cm cookie cutter.
For a standard muffin pan, use an 8cm cookie cutter for the perfect pastry circle to line each hole. If you’re using mini tart pans, you may need a slightly smaller cookie cutter (5-6cm). - 1 x stand mixer or electric hand mixer.
We highly recommend using electric equipment to beat the meringue. Doing it by hand will take much longer and you may not achieve the thick, glossy texture you need.
Step-by-step instructions
Preparing the pastry
1. Prepare the muffin or tartlet pans (patty pans) by spraying them with non-stick cooking spray or lightly coating them with a thin layer of butter or oil.
2. Sift together the all-purpose flour, caster sugar, baking powder, mixed spice and salt.
3. Add the dry ingredients and cubed butter to the bowl of a food processor.
You can also do this step by hand by rubbing the butter into the flour mixture.
4. Process until the mixture looks like breadcrumbs.
5. In a small bowl, whisk together the egg yolks and cold water.
6. Add the egg mixture to the butter and flour mixture in the food processor.
7. Process briefly until the pastry begins to clump together and form a ball.
8. Transfer the pastry onto a piece of cling film. Gather the pastry together and shape it into a flat disk about 1.5cm thick. Wrap it in the cling film and refrigerate for 20 minutes.
9. Once the pastry has firmed up, roll it out on a lightly floured surface or between two sheets of baking paper to a thickness of 3-5mm.
10. Use a cookie cutter to cut out circles large enough to fit the holes of your muffin or tart tin.
11. Carefully line each hole with the pastry circles. If the pastry tears, simply pinch it back together or patch it with a small piece of extra pastry.
12. Scoop 1-2 teaspoons of apricot jam into each hollow, depending on how much jam you want. Avoid overfilling, as the jam might bubble over during baking.
Preparing the topping
13. Preheat the oven to 180C/355F.
14. In a clean, grease-free bowl of a stand mixer, add the egg whites, vanilla extract and cream of tartar.
15. Beat until stiff peaks form, about 2 minutes at medium-high speed.
16. Slowly add the sugar, about 1 tablespoon at a time, every 30 seconds. This helps the sugar dissolve properly as it mixes. Be patient.
17. Once all the sugar is added and the meringue is beautifully glossy, it’s ready.
18. Add the desiccated coconut to the meringue mixture.
19. Gently fold the coconut into the meringue with a large spoon or spatula until fully incorporated.
20. Spoon or pipe the coconut meringue on top of the apricot jam.
21. Bake in the preheated oven for 20-25 minutes, until the pastry is cooked and the meringue is a very light golden brown.
22. Allow the tarts to cool before transferring them to a wire rack. If they’re difficult to remove without breaking, let them cool a bit longer.
Gently twist each tart in its hollow before lifting it out to help with removal.
Spoon or pipe?
You can either pipe the topping onto the tartlets using a large, round piping tip or simply spoon it on with two teaspoons.
We typically use spoons but decided to pipe it for this recipe post. Honestly, spooning works better for a rustic look – the rougher texture bakes beautifully, with the tips browning nicely.
So, go rustic and stick with spoons! It’s much simpler and adds a bit of charm.
Storage
To store Hertzoggies, place them in an airtight container and keep them at room temperature. They will stay fresh for up to 3 days.
We don’t recommend freezing Hertzoggies, as the meringue can weep when defrosted.
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Hertzoggies – Jam and Coconut Tartlets
Equipment
- 2 x 12-hole muffin pan or tartlet pans (patty pans) or 3 x 6-hole muffin pans
- 1 x 8cm cookie cutter or smaller if you are using tartlet pans (5-6cm)
- 1 x stand mixer or electric hand mixer for the meringue
Ingredients
For the pastry
- 250 grams all-purpose flour
- 3 tablespoons caster sugar
- 1 tablespoon baking powder
- ½ teaspoon mixed spice
- ¼ teaspoon salt
- 125 grams butter room temperature
- 3 large egg yolks
- 1 tablespoon cold water
For the filling
- 250 millilitre apricot jam
For the topping
- 3 large egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 250 grams white sugar or caster sugar
- 160 grams (2 x 250ml cups) desiccated coconut
Instructions
Prepare the pastry
- Prepare the muffin or tartlet pans (patty pans) by spraying them with non-stick cooking spray or lightly coating them with a thin layer of butter or oil.
- Sift together the all-purpose flour, caster sugar, baking powder, mixed spice and salt.250 grams all-purpose flour, 3 tablespoons caster sugar, 1 tablespoon baking powder, ½ teaspoon mixed spice, ¼ teaspoon salt
- Add the dry ingredients and cubed butter to the bowl of a food processor.You can also do this step by hand by rubbing the butter into the flour mixture.125 grams butter
- Process until the mixture looks like fine breadcrumbs.
- In a small bowl, whisk together the egg yolks and cold water.3 large egg yolks, 1 tablespoon cold water
- Add the egg mixture to the butter and flour mixture in the food processor.
- Process briefly until the pastry begins to clump together and form a ball.
- Transfer the pastry onto a piece of cling film. Gather the pastry together and shape it into a flat disk about 1.5cm thick. Wrap it in the cling film and refrigerate for 20 minutes.
- Once the pastry has firmed up, roll it out on a lightly floured surface or between two sheets of baking paper to a thickness of 3-5mm.
- Use a cookie cutter to cut out circles large enough to fit the holes of your muffin or tart tin.
- Carefully line each hole with the pastry circles. If the pastry tears, simply pinch it back together or patch it with a small piece of extra pastry.
Add the filling
- Scoop 1-2 teaspoons of apricot jam into each hollow, depending on how much jam you want. Avoid overfilling, as the jam might bubble over during baking.250 millilitre apricot jam
Make the topping
- Preheat the oven to 180C/355F.
- In a clean, grease-free bowl of a stand mixer, add the egg whites, vanilla extract and cream of tartar.3 large egg whites, 1 teaspoon vanilla extract, ½ teaspoon cream of tartar
- Beat until stiff peaks form, about 2 minutes at medium-high speed.
- Slowly add the sugar, about 1 tablespoon at a time, every 30 seconds. This helps the sugar dissolve properly as it mixes. Be patient.250 grams white sugar
- Once all the sugar is added and the meringue is beautifully glossy, it's ready.
- Add the desiccated coconut to the meringue mixture.160 grams (2 x 250ml cups) desiccated coconut
- Gently fold the coconut into the meringue with a large spoon or spatula until fully incorporated.
- Spoon or pipe the coconut meringue on top of the apricot jam.
- Bake in the preheated oven for 20-25 minutes, until the pastry is cooked and the meringue is a very light golden brown.
- Allow the tarts to cool before transferring them to a wire rack. If they’re difficult to remove without breaking, let them cool a bit longer. Gently twist each tart in its hollow before lifting it out to help with removal.
Notes
Spoon or pipe?
You can either pipe the topping onto the tartlets using a large, round piping tip or simply spoon it on with two teaspoons. We typically use spoons but decided to pipe it for this recipe post. Honestly, spooning works better for a rustic look – the rougher texture bakes beautifully, with the tips browning nicely. So, go rustic and stick with spoons! It’s much simpler and adds a bit of charm.Nutrition
For food safety advice, including guidance on food allergies
Lovely recipe! I also made them in a muffin pan and I just love the bigger size – I still can’t stop at only one though 😀
That’s the problem with Hertzoggies, Sue – it’s never just one! Glad you enjoyed the recipe and thank you for the feedback 🙂
My wife just made your Hertzoggies – in preparation for our trip to CPT & the Garden Goute next month… What a fabulous recipe! If that’s what it’s like I can’t wait!
Look forward to trying more of your recipes…
Geoff
Hey Geoff!
Ah, what a lekker message to read! I’m so chuffed you and your wife enjoyed the Hertzoggies – thank you for the lovely feedback.
Sounds like you’ve got an epic trip to CPT and the Garden Route coming up – I am rather jealous!
Hope you find plenty more recipes to keep the excitement going. Safe travels and enjoy every bite (and view) on your adventure!
Maretha.