Hertzoggies (coconut Jam Tarts)

INGREDIENTS

Hertzoggies (Jam Coconut Tarts)
Pic cred: Ruhana Ebrahim Rec cred: @mama_taught_me_well
Ingredients:250g stork to bake¾ cup castor sugar2 XL eggs2 teaspoon vanilla essencePinch salt2 teaspoon baking powder+/- 3 cups cake flour (sifted)
Filling:Apricot jam (as needed)Dessicated coconut Condensed milkElachi (cardomom) powderBadaam powder

METHOD

1. Beat margarine and sugar till light. 2. Then add eggs and vanilla. Beat in. 3. Add salt and baking powder. Beat in. 4. Then add in flour as needed, kneading by hand until dough comes together. Soft and pliable. 5. Roll between baking paper, cut shapes, place in greased baking pans. 6. Bake in preheated oven at 180 deg for 10-13min until golden. 7. When cooled spoon in jam. 8. Mix coconut and condensed milk till binded and soft. 9. Add 2 tablespoon badaam powder and Elachi (cardomom) to taste. 10. Spoon into tarts and brulee coconut with blow torch or place under preheated hot grill in oven.
Note: store in airtight container. May also spoon in jam and coconut filling into raw tart shells and bake altogether.

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