Mattentaart Recipe From Geraardsbergen Belgium
MATTENTAART RECIPE FROM GERAARDSBERGEN BELGIUM
If you're lucky enough to visit Belgium and come across a genuine Mattentaart, you're in for a treat. The addition of eggs and a touch of ground almond or almond essence to the cheesecake mixture produces a flavor that's surprisingly complex for something so simple... and the puff pastry adds a delightful, tender crunch, far better in its way than the usual cheesecake crust.
Provided by bremerin
Categories Tarts
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Bring the milk to a boil in a heavy pan. When it's boiling, add the buttermilk and stir well. The mixture will curdle as you stir.
- Remove the pan from the heat and prepare a fine sieve by lining it with a linen dishtowel or double layer of cheesecloth. Place the sieve over a deep pot and pour the curd mixture through it. Allow to drain in a cool place for at least twelve hours. (Stir or loosen the curds occasionally if necessary to help them drain.).
- When the curds have drained, separate the egg yolks from the egg whites. Whip the egg whites to stiff peaks. In a food processor, or with an electric beater, beat together the curds, egg yolks, almonds and sugar. Fold the egg whites carefully and evenly into the mixture until completely incorporated.
- Preheat the oven to 400F / 200°C Butter a cake pan / tin. Cut the puff pastry to fit: line the bottom of the tin with it. Add the egg / curd mixture. Place the second layer of puff pastry on top of the filling. Make several incisions on the upper pastry layer.
- Put the tart in the preheated oven and bake at 400F / 200C for ten minutes. Reduce to a moderate heat (350F / 175C) and bake for a further fifteen minutes. Then raise the oven heat to 400F / 200C again for a final five minutes of baking.
- Remove from oven and allow to cool before serving.
Nutrition Facts : Calories 517.3, Fat 30.2, SaturatedFat 9.6, Cholesterol 89.3, Sodium 303.8, Carbohydrate 48.9, Fiber 0.9, Sugar 15.9, Protein 12.9
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