Subj : St. Justin 09
To   : All
From : Dave Drum
Date : Mon May 31 2021 18:25:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Justin Bonello's Hertzoggies
 Categories: Pastry, Snacks, Desserts, Fruits
      Yield: 3 Servings
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Self-raising flour
      1 ts Baking powder
    150 ml Castor sugar
        pn Salt
    1/2 c  Butter; in cubes
      3    Egg yolks
           Splash of cold water

MMMMM--------------------------FILLING-------------------------------
      2 lg Egg whites
      1 c  Sugar
      1 ts Vanilla essence
      2 c  Desiccated coconut
    150 ml Apricot jam
 
  First up, set your oven @ 180ºC/360ºF and grease a
  muffin baking tin.
  
  Next, sieve the flour, baking powder, castor sugar and
  salt into a large mixing bowl. Using your fingertips,
  rub the butter into the flour until crumbly. Add the egg
  yolks and water, mix and put the dough on a clean,
  floured surface. Knead the dough until smooth. Pop it
  back into the mixing bowl, cover with cling wrap and
  leave to rest for about 20 minutes. While the dough is
  sleeping, make the meringue.
  
  Whisk the egg whites to form soft peaks, then slowly add
  the sugar and vanilla essence, whisking continuously.
  Fold in the coconut and set aside.
  
  On a lightly floured surface, roll out the dough until
  it’s about 5 mm thick. Grab a cookie cutter if you have
  one (or a cup if you don’t) and cut out pastry circles,
  then one by one, line each hollow of the muffin tray.
  Spoon apricot jam on top of the pastry, and top it with
  the meringue.
  
  Pop the tarts into the oven and bake for 20 to 25
  minutes until golden, allow to cool slightly, then
  carefully lift them out the tray and onto a cooling
  rack. Store in an airtight container. They should last
  about a week, but they’re so tasty they probably won’t.
  
  RECIPE FROM: http://www.eatout.co.za
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Funny how the new things are the old things." -- Rudyard Kipling

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