These old-school tartlets date back to the 1920’s and South Africans absolutely love making these tarts for their families and especially on a Sunday!

Follow this recipe and don’t forget to TAG us in your pictures:


*For the pastry:*

  • 2 cups of self-raising flour
  • 1 teaspoon of baking powder
  • 150gm castor sugar
  • A pinch of salt
  • pinch of nutmeg
  • ½ cup of cubed butter
  • 3 egg yolks
  • 1 tablespoon cold water
  • *For the filling:*
  • 3 large egg whites
  • 1 cup of castor sugar
  • ½  tsp of vanilla essence
  • 2 cups of desiccated coconut
  • ½ cup apricot jam


  1. Preheat oven to 180 °C.
  2. Grease a mini muffin baking tray.
  3. Sift the flour, baking powder, nutmeg and salt into a large mixing bowl
  4. Add the castor sugar and cubed butter, massaging the butter in to the flour mix until it forms fine crumbs.
  5. Add eggs and mix, adding a touch of water if needed, to bring the dough together.
  6. Knead the dough on a clean floured surface until smooth, then roll in a ball and cover in a bowl to rest for about 20 minutes.
  7. In a separate bowl, whisk the egg whites to soft peak stage, then incorporating the vanilla essence and sugar in stages until it reaches glossy firm peaks.
  8. Carefully fold in the coconut and set aside.
  9. Press pastry mix directly into each of the muffin trays so that each tray is filled with a 5mm thick base
  10. Add two teaspoons of jam onto the pastry, then top each with the meringue mixture.
  11. Pop the tarts into the oven and bake for 25 minutes until the tops are crisp and golden.
  12. Allow to cool slightly, then carefully lift them out the tray and onto a cooling rack.