Description
These little bites are a South African classic, sweet jam tucked into buttery pastry and topped with coconut meringue. They’re not fussy, but they’ve got that homemade charm that makes them disappear fast.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar (divided)
- 250 g margarine (or butter if you’re feeling fancy)
- 3 egg yolks
- 1 tbsp baking powder
- Pinch of salt
- Splash of milk (just a spoonful or two)
- 6 egg whites
- 1 1/2-2 cups unsweetened shredded coconut
- Apricot jam (or any jam you love)
Instructions
- Preheat oven to 350°F (175°C).
- Rub the margarine into the flour with your fingertips until crumbly.
- Stir in ½ cup of sugar, baking powder, and salt.
- Mix in the egg yolks.
- Add just enough milk to pull the dough together (start with 1 tbsp; don’t overdo it). The dough should be stiff but workable.
- Roll the dough on a floured surface.
- Lightly greasing muffin tin.
- Cut rounds and press them into muffin tins to form little shells.
- Thin dough means you’ll get more tartlets (about 36), but even thicker dough still works.
- Beat the egg whites until stiff peaks form.
- Slowly add the rest of the sugar (you can use less if you don’t like things too sweet).
- Fold in shredded coconut until thick and spoonable.
- Drop about 1 teaspoon of jam into each tart shell.
- Top with a spoonful of coconut meringue.
- Bake 18–22 minutes, until golden brown on top.
- Cool slightly before lifting out of the tins.
Notes
Created, prepared, tried, and tested by Corlea: SA Tasty Recipes – Saffas Daily Recipes
