Date caramel hertzoggies

Ingredients:

• 2 cups (300g) self-raising flour 
• 1 tsp (5ml) baking powder 
• ½ cup (110g) castor sugar 
• Pinch each salt and nutmeg 
• ½ cup (125ml) butter, cubed and cold 
• 3 egg yolks 
• 15 fresh medjool dates, pitted 
• ½ tsp (3ml) cinnamon 
• 3 egg whites 
• 1 cup (250ml) coarse desiccated coconut 

Method 

1. Combine flour, baking powder, castor sugar, salt and nutmeg in a food processor. 
2. Blitz butter into dry mixture. 
3. Add egg yolks, one at a time, and process until a dough forms. Add a tablespoon of cold water, if needed, to form a solid ball. 
4. Press dough into 12 greased 8cm tartlet cases (or use a mini muffin pan).  
   Refrigerate for 20 minutes or until firm. 
5. Preheat oven to 180°C.  
6. Blitz dates with cinnamon, adding enough warm water to create a jam-like consistency. 
7. Spoon mixture into tartlet cases. 
8. Whisk egg whites with coconut until fluffy, and spoon onto tartlets. 
9. Bake for 25-30 minutes until golden. 
10. Cool in tart cases or muffin pan before unmoulding.  
11. Store in an airtight container for up to 5 days. 

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