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
- Preheat oven to 180 °C.
- Grease a mini muffin baking tray.
- Sift the flour, baking powder, nutmeg and salt into a large mixing bowl
- Add the castor sugar and cubed butter, massaging the butter in to the flour mix until it forms fine crumbs.
- Add eggs and mix, adding a touch of water if needed, to bring the dough together.
- 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.
- 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.
- Carefully fold in the coconut and set aside.
- Press pastry mix directly into each of the muffin trays so that each tray is filled with a 5mm thick base
- Add two teaspoons of jam onto the pastry, then top each with the meringue mixture.
- Pop the tarts into the oven and bake for 25 minutes until the tops are crisp and golden.
- Allow to cool slightly, then carefully lift them out the tray and onto a cooling rack.