A flaky puff pastry tart filled with a light, tangy custard made from curdled buttermilk cheese (matte), eggs, and almond — a sweet speciality from the city of Geraardsbergen.
Instructions
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1
Line a tart pan with puff pastry, leaving an overhang. Prick the base with a fork.
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2
Mix matte cheese (or drained ricotta) with eggs, sugar, ground almonds, vanilla, lemon zest, and salt until smooth.
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3
Pour filling into the pastry-lined pan. Fold overhanging pastry partially over the filling.
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4
Bake at 190°C (375°F) for 35-40 min until the pastry is golden and the filling is set with a slight wobble.
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5
Cool completely. Dust with powdered sugar before serving.
Did You Know?
Mattentaart is protected as a traditional speciality and can only officially bear the name if made in the Geraardsbergen region following the traditional recipe.
The Story Behind Mattentaart
Mattentaart has been produced in Geraardsbergen since at least the 16th century. The "matte" cheese is made by curdling buttermilk with fresh milk, creating a light, tangy filling. This tart was traditionally sold at the city's annual market and remains Geraardsbergen's proudest culinary export.
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