Table of Contents

Mattentaart: A Taste of Geraardsbergen

The first time I tasted Mattentaart, I was wandering through a bustling market in Geraardsbergen, Belgium. The air was thick with the scent of waffles and frites, but it was the golden-brown sheen of these small, unassuming tarts that caught my eye. One bite, and I was transported. The creamy, slightly tangy filling against the flaky, buttery pastry was an experience unlike any cheesecake I’d had before. It wasn’t just a dessert; it was a story – a taste of tradition and a testament to the simplicity of good ingredients.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes + 12 hours draining
Servings: 8-10
Yield: 1 tart
Dietary Type: Not specified

Ingredients

4 cups milk
2 cups buttermilk
3 1/2 ounces (approximately 100g) sugar
3 eggs
1 teaspoon almond essence
2 sheets premade puff pastry

Equipment Needed

Heavy-bottomed pan
Fine sieve
Linen dishtowel or cheesecloth
Deep pot
Electric beater or food processor
Cake pan/tin (approximately 9-10 inches)

Instructions

Begin by bringing the milk to a boil in a heavy-bottomed pan. Keep a close watch, as milk can easily scorch.
Once the milk is boiling, add the buttermilk and stir well. Don’t be alarmed; the mixture will curdle as you stir. This is exactly what you want!
Remove the pan from the heat. Prepare a fine sieve by lining it with a linen dishtowel or a double layer of cheesecloth. This is crucial for separating the curds from the whey.
Place the sieve over a deep pot. Carefully pour the curd mixture through the sieve. This allows the whey to drain away, leaving you with the essential curds.
Allow the curds to drain in a cool place for at least twelve hours. This is a critical step, so don’t rush it. You want the curds to be as dry as possible. Stir or loosen the curds occasionally if necessary to help them drain evenly.
After the draining process, preheat your oven to 400°F (200°C). This initial high heat helps create a beautifully golden crust.
Separate the egg yolks from the egg whites.
Whip the egg whites to stiff peaks. This will add lightness and airiness to the filling. Set aside.
In a food processor or with an electric beater, combine the drained curds, egg yolks, sugar, and almond essence. Beat until the mixture is smooth and well combined. The almond essence adds a subtle but distinctive flavor that defines a Mattentaart.
Gently fold the whipped egg whites carefully and evenly into the curd mixture until completely incorporated. Be careful not to deflate the egg whites, as this will result in a denser filling.
Butter a cake pan/tin. This prevents the tart from sticking and ensures easy removal.
Cut the puff pastry to fit. Line the bottom of the tin with one sheet of puff pastry, gently pressing it into the corners and up the sides.
Pour the egg/curd mixture into the prepared puff pastry-lined tin. Distribute it evenly.
Place the second sheet of puff pastry on top of the filling. Gently press the edges to seal them to the bottom layer of pastry.
Make several incisions on the upper pastry layer. This allows steam to escape during baking, preventing the pastry from puffing up too much and becoming soggy.
Place the tart in the preheated oven and bake at 400°F (200°C) for ten minutes.
Reduce the oven temperature to 350°F (175°C) and bake for a further fifteen minutes. This allows the filling to set properly without burning the crust.
Finally, raise the oven heat to 400°F (200°C) again for a final five minutes of baking. This gives the pastry a final burst of color and crispness.
Remove the tart from the oven and allow it to cool completely before serving. This is important, as the filling will continue to set as it cools.

Expert Tips & Tricks

Draining is Key: Don’t skimp on the draining time. The drier the curds, the better the texture of your filling. If you’re short on time, you can gently press the curds in the sieve to remove excess moisture, but be careful not to force them through the cloth.
Almond Essence Adjustment: The amount of almond essence can be adjusted to your preference. Start with 1 teaspoon and add more to taste. Be careful not to add too much, as it can overpower the other flavors.
Puff Pastry Perfection: For the best results, use all-butter puff pastry. It will give you a richer, flakier crust.
Preventing a Soggy Bottom: To avoid a soggy bottom crust, you can blind-bake the bottom pastry layer for a few minutes before adding the filling. This helps to set the pastry and prevent it from absorbing too much moisture. To blind-bake, line the pastry with parchment paper and fill it with baking beans or rice. Bake for 10 minutes at 350°F (175°C), then remove the parchment paper and beans and continue with the recipe.
Even Baking: To ensure even baking, rotate the tart halfway through the baking time.

Serving & Storage Suggestions

Mattentaart is best served at room temperature, allowing the flavors to fully develop. It can be dusted with a little powdered sugar before serving for an elegant touch. Store leftover tart in an airtight container in the refrigerator for up to 3 days. While it can be frozen, the texture of the filling may change slightly upon thawing. Reheat gently in a low oven (around 300°F or 150°C) to restore some of its original warmth and texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	100mg	33%
Sodium	250mg	10%
Total Carbohydrate	40g	13%
Dietary Fiber	1g	4%
Sugars	20g	N/A
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Variations & Substitutions

Citrus Zest: Add the zest of one lemon or orange to the curd mixture for a brighter, more aromatic flavor.
Spice It Up: A pinch of ground nutmeg or cinnamon can add warmth and complexity to the filling.
Gluten-Free Option: Use gluten-free puff pastry to make this tart suitable for those with gluten sensitivities.
Different Extracts: Experiment with other extracts, such as vanilla or orange blossom water, instead of almond essence.
Sweetness Level: Adjust the amount of sugar to your liking. If you prefer a less sweet tart, reduce the amount of sugar by 1/4.
Homemade Puff Pastry: For the ultimate Mattentaart, try making your own puff pastry from scratch. It’s a labor of love, but the results are well worth it!

FAQs (Frequently Asked Questions)

Q: Can I use store-bought ricotta cheese instead of making my own curds?
A: While you could use ricotta, the flavor and texture won’t be quite the same. The homemade curds have a unique tanginess and a slightly coarser texture that is characteristic of Mattentaart.

Q: How do I know when the curds are drained enough?
A: The curds should be relatively dry and hold their shape when gently pressed. If they are still very watery, continue draining them for a longer period.

Q: My puff pastry is browning too quickly. What should I do?
A: If the puff pastry is browning too quickly, you can tent the tart with aluminum foil to protect it from the heat.

Q: Can I make this tart ahead of time?
A: Yes, you can make the tart a day ahead of time. Store it in the refrigerator and bring it to room temperature before serving.

Q: What is the best way to cut the tart for serving?
A: Use a sharp, serrated knife to cut the tart into neat slices. Wipe the knife clean between each cut to prevent the filling from sticking.

Final Thoughts

Mattentaart is more than just a dessert; it’s a connection to the rich culinary heritage of Geraardsbergen. Don’t be intimidated by the curd-making process – it’s surprisingly simple and the results are truly rewarding. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport you to the heart of Belgium. Share your creations with friends and family, and savor the taste of tradition. I encourage you to experiment with the variations and make this recipe your own. Enjoy!

Mattentaart Recipe from Geraardsbergen Belgium Recipe