Step 1: Prepare the Oven

• Preheat your oven to 175°C (350°F). Lightly grease a tart pan or mini muffin tin, or line a baking tray if needed, so the Hertzoggies release easily after baking.

Step 2: Make the Pastry

• In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Gradually stir in the flour until a soft, smooth dough forms.

Step 3: Shape the Tart Shells

• Roll small portions of dough into balls and gently press them into the prepared tart or muffin pan, creating a small hollow in the center of each pastry shell. Make sure the sides are even so they bake uniformly.

Step 4: Add the Jam Filling

• Spoon approximately half a teaspoon of apricot or raspberry jam into the center of each pastry case. Avoid overfilling, as the jam will spread slightly during baking.

Step 5: Prepare the Coconut Topping

• Mix the coconut with the remaining ingredients for the topping until well combined. Spoon a generous amount over each tart, covering the jam without pressing it down too firmly. The coconut topping should remain light and fluffy.

Step 6: Bake Until Golden

• Bake for 18–22 minutes, or until the pastry is lightly golden and the coconut topping has developed a beautiful golden-brown colour around the edges.

Step 7: Cool and Serve

• Allow the Hertzoggies to cool in the pan for a few minutes before transferring them to a wire rack. Once completely cooled, serve with tea or coffee and enjoy these traditional South African favourites.

Chef's Tip

For the most authentic flavour, use apricot jam, but raspberry jam also makes a delicious variation. Allow the butter to soften naturally before mixing, and avoid overworking the dough to keep the pastry light and tender.