Date caramel hertzoggies

These traditional jam tartlets get an upgrade with fresh dates, nutmeg and cinnamon.

1 hour

Makes 12 

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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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