Here is a recipe of the mattentaart, should you be curious to try the pastry at home. I have not attempted to make the recipe personally, and I have translated the recipe from www.mattentaart.be. The recipe given should be enough for 5 small or 1 large mattentaarten.
Puff pastry dough:
- 500g flour
- 400g of butter
- 1 Cup of water
- 1 pinch salt
- Round tins/ramekins or 1 large round tin
- 2.3 liters of fresh milk
- 1.2 liters of fresh buttermilk
- 4 eggs + white of one extra egg to brush on the mattentaarten
- 235 g sugar
- Vanilla extract to taste
- 85g ground almonds
Preparing the filling: bring the milk to a boil. As soon as it boils add the buttermilk. Keep on high heat for 15 min or so until the milk starts to curdle. Remove from the heat and drain in a cheesecloth overnight. The following day, drain the leaked bits from the cheesecloth. Take the remaining curd and add the following: egg yolks, whipped egg whites, sugar, almonds and vanilla extract.
Preheat oven to 225°c.
Sift the flour and sprinkle the salt. Mix in 1/3 of the butter and add water as needed to form a firm ball of dough. Then roll out the dough in cross shape. Knead the remaining butter into a ball and put it on the dough. Fold the dough and roll it out – it should be 1cm thick. Then fold the dough into thirds, and let rest for fifteen minutes. Roll out the dough 3 times, and let rest again. Then place the pastry in the tins – make sure it is tightly pushed – and add the filling. Finally, place a layer of puff pastry on top of the filling. Remove excess dough carefully with a knife. After, brush the top of the pastry with egg whites. Using a pair of scissors make a small cross-shaped incision in the middle. Bake for 30 min.