🇧🇪 Belgian Cuisine

Mattentaart

Geraardsbergen Cheese Tart

Prep Time 1 hour

Servings 8

Difficulty Medium

Calories 289 kcal

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.

Ingredients

400g puff pastry
500g matte cheese (or well-drained ricotta mixed with buttermilk)
3 large eggs
100g sugar
50g ground almonds
1 tsp vanilla extract
Zest of 1 lemon
Pinch of salt
Powdered sugar for dusting

Instructions

1 Line a tart pan with puff pastry, leaving an overhang. Prick the base with a fork.
2 Mix matte cheese (or drained ricotta) with eggs, sugar, ground almonds, vanilla, lemon zest, and salt until smooth.
3 Pour filling into the pastry-lined pan. Fold overhanging pastry partially over the filling.
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.
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.