Instructions:
1. Begin by preheating your oven to 180°C (350°F).
2. In a mixing bowl, combine 1½ cups of flour and ½ cup of butter. Using your fingers, rub the butter into the flour until the mixture becomes crumbly.
3. Add ¼ cup sugar to the bowl and mix well. In a separate small bowl, whisk together the egg yolk and 2 tablespoons of cold water. Gradually add this to the flour mixture, stirring until a dough forms.
4. Chill the dough in the refrigerator for about 30 minutes to firm it up.
5. Once chilled, roll out the dough on a lightly floured surface and cut it into circles using a cookie cutter.
6. Gently press each dough circle into the cups of a mini muffin pan, creating little pastry shells.
7. Spoon about ½ teaspoon of apricot jam into the center of each pastry shell.
8. In another bowl, whisk the egg whites until they reach soft peaks. Gradually fold in ½ cup of sugar, 1 cup of desiccated coconut, and 1 teaspoon of vanilla until everything is well mixed.
9. Carefully spoon the coconut mixture over the apricot jam in each pastry shell, filling them up.
10. Bake the mini Hertzoggies in your preheated oven for 15 to 18 minutes or until they are golden brown.
11. Allow them to cool completely on a wire rack. Once cool, use a piping bag to carefully add a hidden caramel center in each tart.
12. Finish each tart with a sprinkle of sea salt flakes for that perfect sweet and salty contrast.
Nutritional Information:
Each mini Hertzoggie contains approximately 120 calories, 5g of fat, 18g of carbohydrates, and 1g of protein.
Time: Preparation time: 30 minutes | Cooking time: 18 minutes
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