Ingredients
Matten, the curd
- 2 litreswhole milk
- 500 mlbuttermilk
- a pinch of salt
Filling
- 400 gdrained matten
- 3egg yolks
- 2egg whites
- 100 gsugar
- 40 gground almonds
- 1 tspvanilla or a little bitter almond
- grated zest of ½ lemon
Pastry
- 500 gall-butter puff pastry
- 1egg, beaten, to glaze
Equipment
- muslin or a clean cloth
- a 10 cm cutter
- a muffin tin
Directions
- Heat the whole milk to about 80°C (175°F), just below a simmer, with the pinch of salt. Take it off the heat and stir in the buttermilk. The mixture will visibly separate into white curds and thin greenish whey.
- Let it stand undisturbed for 30 minutes. Line a sieve with muslin, tip the curds in gently, and let them drain overnight in the fridge.
- Drain it overnight and do not press it. Pressed curd goes dense and rubbery, and matten should be soft and slightly grainy.
- Whisk the egg yolks with half the sugar until pale. Fold the drained matten into the yolks with the ground almonds, vanilla and lemon zest.
- Whisk the egg whites to soft peaks with the remaining sugar and fold them through the curd mixture. Roll the puff pastry thin and cut 12 rounds with the cutter. Press the rounds into a muffin tin, leaving the pastry proud of the rim.
- Leave the pastry standing above the tin, because it shrinks back as it bakes and a flush edge disappears entirely. Spoon the filling into each case, filling them about three-quarters full. Do not overfill them. Brush the pastry edges with beaten egg.
- Bake at 200°C (390°F) for 20 to 25 minutes, until the pastry is deep gold and the filling has risen into a browned dome. Cool them a few minutes in the tin, then lift them out onto a rack. Eat them warm or at room temperature on the day they are baked.
Technique
- Fresh ricotta is the nearest substitute for matten, though it is milder and less tangy.
- The whey is not wasted in Geraardsbergen and is used in baking or drunk.
- They stale quickly and the pastry softens overnight.
Substitutions
- Fresh ricotta or a well-drained quark in place of home-made matten.
- Ready-rolled all-butter puff pastry.
Variations
- Made as one large tart rather than tartlets.
- With more almond, which some bakers prefer.
- Flavoured with a drop of bitter almond extract, which is traditional.
History
A speciality of Geraardsbergen in East Flanders, protected with EU PGI status.
Frequently asked questions
What is Mattentaart?
Mattentaart is a bread & pastry from Belgium: puff pastry tartlet filled with curdled milk matten and egg. A speciality of Geraardsbergen in East Flanders, protected with EU PGI status.
How long does Mattentaart take to make?
Mattentaart takes 40 min plus overnight draining of preparation and 25 min of cooking. The recipe makes 12 tartlets. It is rated hard to make.
What can I substitute in Mattentaart?
Yes, within limits. Fresh ricotta or a well-drained quark in place of home-made matten. Ready-rolled all-butter puff pastry.
What is the most important thing to get right in Mattentaart?
Heat the whole milk to about 80°C (175°F), just below a simmer, with the pinch of salt. Take it off the heat and stir in the buttermilk. The mixture will visibly separate into white curds and thin greenish whey.
