Vegan Hertzoggie tart
Vegan Hertzoggie tart has been on my mind for ages. Hertzoggies is one of my absolute favorite South African desserts ever. They usually come in a small cookie form and is enjoyed over tea and chats late afternoon. I certainly love this tart almost as much as the actual cookies. I have made a smaller cookie version too that I will share with you very soon, but for now this delish tart will take over your taste buds. Vegan Hertzoggie tart has been on my mind for ages. Hertzoggies is one of my absolute favorite South African desserts ever. They usually come in a small cookie form and is enjoyed over tea and chats late afternoon. I certainly love this tart almost as much as the actual cookies. I have made a smaller cookie version too that I will share with you very soon, but for now this delish tart will take over your taste buds.
It’s hard to believe that this tart is actually quite healthy, minus the sugar in the meringue base. I haven’t tried using other sub sugar’s like xylitol, but I prefer the glossiness and chewiness that the sugar gives this meringue. So according to me, it would be a shame to skip it, but to each their own! The base is so good with the tanginess of the apricot jam and the crunchy sweetness of the meringue. This tart is the perfect combination and fills that sweetness you’ve been craving. Hello weekend baking, this tart might look a bit ambitious, but hey on weekends there is time to explore to perfect this tart right before the festive season!
Let’s get one thing straight here, I love eating healthy, but every now and again you have to have something sweet to balance it all out, otherwise what is the point of food? It’s quite hard to feed my little toddler all the healthy stuff I love so much, at this stage he just wants to eat cheese and chocolate. Enjoyment is what it’s all about at the end of the day and he kind of know what’s up.
Apricot jam is such a versatile jam, we use it in so many recipes back in South Africa, either savory or sweet. I think some of our cuisines may be too much for some people, eating all the buttery, sweet goodness can’t be enjoyed on the daily, but every now and again won’t hurt. So with this tart gives you kind of best of both worlds. It’s sweet and healthy at the same time. This Hertzoggie tart takes a bit of time to make, but it is surely worth it, that I can promise you!
So aside from eating this whole tart by myself, holiday cookies have been stressing me out really badly. I made a batch and it was a super fail and that silly sugar icing that looks incredibly pretty is making me crazy, so I am stepping back from the cookies for a bit. I hope some of you are having some pre-anxiety festive jitters. I feel like I am going crazy…So Since it’s officially the first of December, this gives you all the more reason to get baking and making this Hertzoggie tart is a very good place to start. Trust me on this!
On another note since it’s officially the first of December, this gives you all the more reason to get baking and making this Hertzoggie tart is a very good place to start. Trust me on this!
Hertzoggie tart base
- 1/2 cup almond flour
- 2 1/2 cups shredded coconut
- 75 ml coconut oil
- 75 maple syrup
- 1 tsp vanilla powder or vanilla essence
- 1/2 tsp salt
- 1/2 cup apricot jam
- 2 1/2 cups toasted coconut
- 120 ml water plus 60ml water (1/2 cup plus 1/4 cup)
- 2 tsp agar agar powder
- 1 cup sugar
- 1/3 cup golden syrup (not maple syrup or agave, something with a high sugar content)
- 1/3 cup aquafaba (chickpea brine)
- 1/2 tsp guar gum or xanthan
- 1/2 tsp lemon juice
- 1 tsp vanilla powder or vanilla essence
- 1 cup powdered sugar
- 1 cup cornstarch
Quick Vanilla cream
- 1/4 cashews
- 1/4 cup coconut milk
- 1/3 cup soy milk
- 1/4 cup maple syrup
- 1 1/2 tsp cornstarch
- Splash of vanilla essence
- Cinnamon sugar (Bought mine from Dille et Kamille)
- 1/4 tsp salt
- Preheat oven to 175 degrees Celcius.
- Place the almond flour and the coconut in a blender and blend into a flour.
- Add the rest of the ingredients and then mix well until it comes together.
- Smear the base on to a parchment paper line loose tart base, make use of water and the back of a tablespoon to smooth it out properly.
- Bake for 17 minutes until brown and leave to cool before adding the apricot jam.
- For the coconut meringue: Place the 120 ml water in a saucepan and add the agar agar, dissolve and set aside.
- Combine the sugar, syrup and the remaining 1/4 cup water in a small saucepan and then bring to a boil.
- Make use of a candy thermometer until it reaches 120 degrees Celcius.
- Bring the agar to a boil and remove from the heat.
- While the syrup is still boiling and the agar is still hot, start by whisking up the chickpea brine and the lemon juice in a heatproof bowl, add the vanilla and beat until very stiff.
- Gradually drizzle the syrup while whisking the aquafaba, whisk well and the add the agar agar.
- The batter should be very stiff before you should stop whisking, you can use the full amount of half the marshmallow fluff (the fluff is amazing on hot chocolate).
- Fold in the toasted coconut and spread onto the apricot jam, place in the oven and bake for 20-25 minutes until brown on top.
- Be aware the actual meringue will not stay very fluffy like a normal meringue due to the no egg and will deflate with the heat, but it will still have a slight meringue effect.
- You can use a blow torch too if you would like a more fluffy type of meringue and a more toasted topping.
- Slice and store in a cool dry area or in the fridge for up to three days.
- Blend together all the ingredients and place in the microwave or in a small saucepan on the stove until it starts to thicken.
- Once the Hertzoggie has cooled, smear on the vanilla cream and sprinkle over the cinnamon sugar.