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Chef Jan van Der Westhuizen’s hertzoggie recipe with a delicious twist

By December 14, 2023FinGlobal, Newsletter

Chef Jan van Der Westhuizen’s hertzoggie recipe with a delicious twist

December 14, 2023


If you’re a fan of traditional South African desserts, then you’ve probably heard of Hertzoggies. This sweet treat has been a staple in many households for decades, but did you know that it has an interesting history?

The history of hertzoggies

The hertzoggie is a traditional South African dessert that was named after J.B.M. Hertzog served as the Prime Minister of South Africa from 1924 to 1939, leading the nation during that time. The recipe is said to have originated in the Cape Malay community and was created by a woman named Maggie Pepler. It became a popular treat during World War II when butter was scarce and coconut, jam, and sugar were more readily available ingredients.

A twist on the classic hertzoggie recipe

While the original hertzoggie recipe is undoubtedly delicious, we are excited to present a unique twist on it by the renowned South African chef Jan Hendrik van der Westhuizen. Prepare yourself for a delightful journey into the world of baking!

What you need:

Ingredients for the tart shells

  • 100 grams of salted butter.
  • 200 grams of cake flour
  • 2 ml of fine salt
  • 20 ml of ice water

Ingredients for Kaiing and Date Chutney

  • 30 ml of butter.
  • Dice one medium onion.
  • Half a clove of garlic, finely chopped.
  • 100 grams of beef kaiings (traditionally made with lamb)
  • Chop 300 g of fresh dates, removing the pits.
  • 60 ml of muscovado brown sugar
  • 60 ml of maple syrup
  • 80 ml of apple cider vinegar
  • Finely ground black pepper

What you need for the krummelpap

  • 250 ml of water
  • 5 ml of fine salt
  • 375 ml of maize meal
  • Reserved: 30 ml of rendered fat from kaiing.

What to do with the kaiing and date chutney:

  1. Heat the butter in a saucepan over medium heat until it is completely melted.
  2. Sauté the onion, garlic, and kaiings until they become crispy and release their fat.
  3. Transfer the excess fat into a heatproof bowl and set it aside.
  4. Add chopped dates and sauté over medium heat for 3 minutes, continuously stirring.
  5. Combine the remaining ingredients and allow them to simmer, while stirring frequently.
  6. Simmer the mixture until the dates have softened.
  7. To create a delicious concoction, simply add all the ingredients to a blender and blend until you achieve a smooth purée. However, if you prefer a chunkier consistency, feel free to leave it that way.

Hertzoggie Recipe: Tart Shells

  1. Preheat oven to 180 °C.
  2. In a food processor, blend together butter, salt, and cake flour until it reaches a breadcrumb consistency.
  3. Slowly add ice water while the food processor is still blending to form a dough.
  4. Remove dough from the food processor and bring together with hands on a floured surface.
  5. Roll out dough to an even 3 mm thickness using a rolling pin.
  6. Spray tart tins with non-stick spray.
  7. Use a large, round cookie cutter to cut out six circles (larger than the tart tin).
  8. Re-roll the remaining dough and continue cutting circles if needed.
  9. Place each disk into a tart mould and gently press the edges to create beautiful ridges.
  10. Use a palette knife to remove excess dough.
  11. Chill lined tart tins in the refrigerator for 30 minutes.
  12. Remove from refrigerator and place on a baking tray.
  13. Gently dock the dough with a fork, creating tiny holes in the tartlet base.
  14. Place a piece of baking paper in each tart shell and fill them with baking beans.
  15. Blind bake in the oven for 10 minutes.
  16. Remove baking paper and beans from tart shells and bake for an additional 10 minutes until golden brown.
  17. Allow to cool completely in tart tins before removing.

What do with the krummelpap:

  1. In a pot of medium size, bring the water and salt to a boil.
  2. Slowly pour the maize meal into the water, forming a mound above the surface.
  3. Cook on low heat for 5 minutes before stirring.
  4. Gently fluff the maizemeal using a fork, being cautious not to over-stir.
  5. Allow to cook for 30-40 minutes.
  6. Prior to placing it on top of the tart, sauté it in the rendered fat or butter to enhance the flavour.

To prepare your delicious kaiing and krummelpap hertzoggie:

  1. Preheat the oven to 160 °C.
  2. Fill two-thirds of the tart with the date purée, then top it off with the krummelpap.
  3. Preheat the oven and place the dish on a baking tray. Let it heat for 5 minutes before serving.

Conclusion: The delicious hertzoggie recipe

The hertzoggie may have a simple recipe, but it holds a special place in South African cuisine and history. Whether you stick to the traditional version or try out this twist from Chef Jan Hendrik van der Westhuizen, we hope you’ll enjoy this sweet treat with friends and family. Happy baking!

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