Mattentaart Recipe From Geraardsbergen Belgium

1. 1

   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.

2. 2

   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.).

3. 3

   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.

4. 4

   Preheat the oven to 400F / 200u00b0C 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.

5. 5

   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.

6. 6

   Remove from oven and allow to cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.