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    Home Β» Recipes Β» Cakes, biscuits and dessert recipes

    Coconut meringue jam tarts (hertzoggies)

    Published: May 20, 2020 Β· Modified: Nov 12, 2024 by VJ Β· This post may contain affiliate links Β· 12 Comments

    Jump to recipe

    This recipe for coconut meringue jam tarts is a classic. Soft flaky pastry, filled with fruity strawberry jam, covered with a light and crispy coconut meringue. These are irresistible!

    Close up of the inside of a coconut meringue jam tart on a plate.
    Jump to:
    • Coconut meringue jam tarts (hertzoggies)
    • How do you make hertzoggies?
    • Make the pastry
    • Line the jam tart tins
    • Mix the meringue
    • Make a coconut meringue jam slice with any leftovers
    • Save for later
    • Related recipes
    • πŸ“‹The recipe

    Coconut meringue jam tarts (hertzoggies)

    These little coconut meringue jam tarts are one of my favourite bakes. Light as a feather, buttery flaky pastry, covered with homemade strawberry jam and topped with a light and crunchy coconut meringue. Home baking doesn't get much better than this.

    These little tarts are a taste sensation. Just bite into that delicious softness and taste the tang of the jam with the sweet crispy meringue. Combine that with a pastry so light that it literally melts in your mouth and you'll be reaching for another one before you've swallowed the first!

    I've based this recipe on an old favourite South African recipe for Hertzoggies (pronounced hurt-sockies). It is said that these little cookies were named after General Hertzog, who was the President of South Africa between 1924 and 1939. Apparently, they were his favourite too!

    The traditional recipes call for smooth apricot jam, but you can use any jam you have to hand in the kitchen. I've used strawberry jam for mine, but the choice is up to you.

    I've included a close-up shot of the inside of the coconut meringue jam tarts so you can see for yourself how tempting they look. Just look at the flakiness of that pastry!!!

    If you don't want to spend time rolling pastry and filling up these little cakes, you might like to try my coconut jam slice, which is just as delicious but takes less time to put together.

    Close up of the inside of a coconut meringue jam tart on a plate.

    How do you make hertzoggies?

    **You can get the complete list of ingredients and full instructions on how to make these coconut-meringue jam tarts on the printable recipe card at the end of this post**

    These coconut meringue jam tarts are so simple to make. All you need is a quantity of shortcrust pastry, your favourite jam, and some sugar, coconut and egg whites for the topping.

    There are only 4 simple steps to make coconut meringue jam tarts. They take less than half an hour to mix and put together, and with only 25 minutes in the oven, you can be tucking into these little beauties in under an hour.

    1. Make the pastry - you can use shop-bought shortcrust pastry if you like, but my recipe for pastry is so easy and only takes minutes to mix. And believe me, the difference in taste is unbelievable.
    2. Line the jam tart tins with pastry and fill with jam
    3. Mix the meringue and spoon it over the jam
    4. Bake.

    You can make some coconut meringue jam fingers with the leftover pastry trimmings, and any leftover meringue. I've included instructions further down the post.

    A pile of coconut meringue jam tarts.

    Make the pastry

    Here are my top tips for making your own pastry.

    • Make sure that all your ingredients are as cold as possible. Take the butter and eggs directly out of the fridge, and use ice-cold water for mixing.
    • Handle the pastry as little as possible, and don't overwork it, to ensure a nice light, crisp, flaky pastry.
    • Use plain all-purpose flour and don't add baking powder. You don't want the pastry to swell up during baking.
    Collage showing the steps for making shortcrust pastry.
    • Sift the flour into a mixing bowl, cut the butter into cubes and add (image 1).
    • Using your fingertips, rub the butter into the flour until all the flour has been coated with butter and the mixture resembles fine breadcrumbs (image 2). When rubbing in, lift the butter and flour above the bowl and allow it to fall back. This helps aerate the mixture.
    • Add the egg yolk and water (image 3). You can use the egg whites to make the meringue.
    • Use a flat knife to cut the eggs and water through the flour mixture until it starts to come together (image 4). Start with 4 tablespoons of water and if you need more add the extra tablespoon.
    • Now use your hands to gently press the pastry together into a flat disk (image 5). Do not knead. Use just enough pressure to make the dough come together.
    • Place the pastry into a plastic bag, or cover it with clingfilm (image 6), and place in the refrigerator to rest for at least half an hour. You can prepare the meringue mixture while the pastry is resting.

    Line the jam tart tins

    The pastry you have just made will be sufficient for 24 tarts.

    Collage showing how to line a jam tart tin with pastry.
    • Sprinkle a small amount of flour onto your work surface. Go easy, don't use too much. You don't want to incorporate too much extra flour into the pastry. Also, rub your rolling pin lightly with flour to prevent it from sticking to the pastry.
    • Take about β…“ of the pastry and roll it out to approximately β…›" thickness. Don't try to roll all the pastry at once, it will be too difficult to handle, and you may need to roll too much, resulting in a tough pastry.
    • Use a fluted pastry cutter and press circles from the pastry. Use these circles to line a lightly greased 12-hole jam tart tin. If you have a non-stick tin, so much the better - it won't need greasing.
    • Place a small teaspoon of jam onto each pastry case. Don't overfill them with jam or it may spill out during the baking process and make an awful mess.

    Mix the meringue

    You can use an electric hand-beater for mixing the egg whites, or do as I did and use a balloon whisk.

    Collage showing how to cover jam tarts with meringue.
    • Whisk the egg whites until they hold together in soft peaks, then add the sugar and continue to whisk until the meringue is thick and glossy (image 1).
    • Using a metal spoon, fold in the coconut until it is well combined (image 2). Don't overmix or you will knock all the air out of the meringue.
    • Place spoonfuls of the meringue over the jam (image 3). The meringue should hold its shape in the oven and not spread.
    • Bake in a preheated oven (200C/400F) for 20 to 25 minutes until the meringue has browned and set, and the bottoms of the tarts are nicely browned (image 4).

    Make a coconut meringue jam slice with any leftovers

    My Yorkshire heritage hates waste, so I always make a jam slice with any leftover pastry trimmings and meringue. (If you don't have any leftover pastry/meringue, you can ignore this step πŸ™‚ ).

    Collage showing how to make coconut meringue slices with the leftover pastry.
    • Gather all the pastry trimmings together, roll them out into a rough rectangle and place them on a lightly greased or non-stick baking tray. Don't worry about trimming it at this stage. We will trim it later once it has baked.
    • Cover with jam (image 2).
    • Now cover the jam with any leftover meringue (image 1 - I got the photos the wrong way round πŸ™‚ ).
    • Bake in the same way as the tarts, in a pre-heated oven (200C/400F) for 20 to 25 minutes until the meringue has browned and set. You won't be able to check the bottom though (image 3).
    • Allow it to cool then trim the edges (don't throw the cut-off bits away, they are delicious) and cut into rectangular slices (image 4).
    A pile of coconut meringue jam slices.

    Store in an airtight container in the kitchen. These little cakes will stay fresh for up to 3 days, after that they will still be edible, but the pastry may have started to harden.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Save for later

    Why not pin this recipe for coconut meringue jam tarts to one of your Pinterest boards so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    πŸ“‹The recipe

    Close up of the inside of a coconut meringue jam tart on a plate.

    Coconut meringue jam tarts (hertzoggies)

    This recipe for coconut meringue jam tarts is a classic. Soft flaky pastry, filled with fruity strawberry jam, covered with a light and crispy coconut meringue. These are irresistable!
    Recipe by: Veronica
    Baking
    British, South African
    Calories 181
    Prep 30 minutes minutes
    Cook 25 minutes minutes
    Total Time 55 minutes minutes
    Servings: 24 tarts
    Print Pin Comment Bookmark Saved!
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    5 from 8 votes

    (Click the stars to rate this recipe)

    Equipment

    • Mixing bowl
    • Rolling Pin
    • Cookie cutter
    • Whisk or hand beater
    • 12-hole jam tart tin

    Ingredients

    Pastry

    • 2 cups (280g) all purpose flour / cake flour
    • Β½ teaspoon salt optional
    • 4.5 ounces (125g) butter
    • 2 large egg yolks
    • 4 to 5 tablespoons ice cold water

    Filling

    • 6 tablespoons Strawberry (or your favourite) jam approximately

    Meringue

    • 3 large egg whites
    • ΒΎ cup (150g) caster sugar
    • 3 cups (200g) desiccated coconut

    Instructions

    Pastry

    • Sift the flour into a mixing bowl, add Β½ teaspoon salt.
    • Cut the butter into cubes and add to the flour.
    • Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
    • Add 2 egg yolks and 4 tablespoons ice cold water
    • Mix with a flat knife until the mixture starts to come together, then using your hands, press the mixture into a flat disk. Add the final tablespoon of water if necessary.
    • Place the dough in a plastic bag, or cover with clingfilm and leave in the refrigerator for half an hour to rest.

    Tarts

    • Roll out the pastry to β…›" thickness
    • Using a suitably sized cookie cutter, cut rounds and place in a greased (or non-stick) jam tart tin
    • Add approximately Β½ teaspoon jam to each tart

    Meringue

    • Pre-heat oven to 200Β°C/400Β°F
    • Whisk the egg whites to a soft peak consistency
    • Add the sugar and continue to whisk until the mixture becomes thick and glossy.
    • Using a metal spoon, fold the coconut ito the egg whites
    • Place spoonfuls of the coconut mixture on top of the jam tarts
    • Bake in the pre-heated oven for 20 to 25 minutes until the meringue has browned and set, and the pastry is turned golden on the bottom.
    • Allow to cool then pack into an airtight container.

    Notes

     
    For the pastry:
    Make sure that all your ingredients are as cold as possible. Take the butter and eggs directly out of the fridge, and use ice cold water for mixing.
    Handle the pastry as little as possible, and don't over-work it, to ensure a nice light, crisp, flaky pastry.
    Use plain all purpose flour and don't add baking powder. You don't want the pastry to swell up during baking.
    It is important to rest the pastry before rolling.Β  This will ensure a lighter pastry, and will also minimise shrinkage when the pastry is being baked.
    Be careful not to put too much jam into the tart, or it may boil out during the baking processs.

    Nutrition

    Calories - 181kcal | Carbohydrates - 20.9g | Protein - 2.5g | Fat - 11g | Saturated Fat - 7.6g | Cholesterol - 34mg | Sodium - 92mg | Potassium - 66mg | Fiber - 1.6g | Sugar - 6.9g | Calcium - 8mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 8 votes (4 ratings without comment)

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    1. connie

      May 23, 2023 at 2:47 pm

      mmmmmmmmmmmmmm lekker

      Reply
    2. Jayne

      September 01, 2022 at 10:34 am

      5 stars
      These are delightfully yummy. Love them as does everyone I share them with.

      Reply
      • VJ

        September 01, 2022 at 12:03 pm

        Glad you enjoyed them. They are one of my favourite bakes!

        Reply
    3. cassie

      July 23, 2022 at 2:42 pm

      5 stars
      I make something similar - add almond essence to egg whites and scatter few almond slices through, but I make mine in swiss roll tin and cut into fingers/squares. I must try adding coconut though, - sounds delish

      Reply
      • VJ

        July 23, 2022 at 2:54 pm

        Oh I like the sound of the almonds- I must try that. I always roll out any leftover pastry and spread it with the remains of the jam and coconut on a swiss roll tin too. Waste not, want not πŸ™‚

        Reply
    4. Eliza

      July 14, 2021 at 12:59 pm

      There definitely needs baking powder added and sugar to the pastry. Comparing with other recipes, this one is a flop. The pastry has no flavour and is not fluffy enough. Followed your instructions to the T. I am so disappointed, Wasted ingredients and time.

      Reply
      • VJ

        July 15, 2021 at 4:11 pm

        I'm sorry to hear that Eliza. I think adding sugar to pastry is a matter of taste, and for this recipe I felt the jam added enough sweetness. As far as baking powder goes, I didn't want my pastry to swell up during baking which is why I omitted it. I was aiming for a crispy buttery taste. I'd love to see your pastry recipe if you'd care to share it. I'm always open to suggestions for ways of improving my recipes.
        VJ x

        Reply
    5. Eithne

      February 26, 2021 at 10:03 pm

      5 stars
      Can’t wait to get started tomorrow ,a baking day for me

      Reply
      • VJ

        February 27, 2021 at 8:00 am

        I'd love to know how they turn out πŸ™‚

        Reply
    6. Chloe Edges | Feast Glorious Feast

      May 24, 2020 at 11:34 pm

      5 stars
      Wow these are totally different to anything I've seen before, they look lush and I love the idea of them including meringue!

      Reply
      • VJ

        June 02, 2020 at 4:00 pm

        They are absolutely melt-in-the-mouth!!!!

        Reply
    7. Louise Fairweather

      May 22, 2020 at 7:45 pm

      My nan used to make these - look lovely. Thanks for sharing on #cookblogshare

      Reply

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