Dessert

Mattentaart

Name: Mattentaart
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 6 portioner
Cuisine: belgian
Ingredients: 500 g puff pastry thawed; 500 ml milk full-fat; 2 spsk. lemon juice; 2 stk. egg yolk; 2 stk. egg white; 100 g sugar granulated; 0,5 tsk. almond extract; 20 g flour all-purpose; 10 g butter melted

Mattentaart is a traditional Belgian dessert consisting of a puff pastry shell filled with a sweet, creamy mixture of milk, eggs, and 'matten' (curdled milk or fresh cheese). It's a delightful balance of flaky pastry and rich, slightly tangy filling, perfect with a cup of coffee.

En original opskrift af Forkin

Tid i alt: 2 t. 15 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 618 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, En:Nuts, gluten, mælk og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

pastry

500 gpuff pastry, thawed
10 gbutter, melted

filling

500 mlmilk, full-fat
2 spsk.lemon juice
2 stk.egg yolk
2 stk.egg white
100 gsugar, granulated
0,5 tsk.almond extract
20 gflour, all-purpose

Udstyr

saucepan · rolling pin · fork · fine-mesh sieve · baking sheet · parchment paper · mixing bowls · whisk · oven · round cutter

Fremgangsmåde

Trin for trin

1
Pour the milk into a saucepan and bring it to a gentle simmer over medium heat.
Ca. 5 min.
Kokkens note: Watch carefully to prevent the milk from boiling over.
2
Add the lemon juice to the simmering milk and stir gently until the milk curdles and separates into curds and whey.
Ca. 2 min.
Kokkens note: This process forms the 'matten' (curds) which are essential for the filling.
3
Remove the saucepan from heat and let it rest for 10 minutes to allow the curds to fully separate.
Ca. 10 min.
4
Strain the curdled milk through a fine-mesh sieve or cheesecloth, pressing gently to remove excess whey.
Ca. 5 min.
Kokkens note: Reserve the whey for other uses if desired, or discard. The curds should be relatively dry.
5
Transfer the curds to a bowl and mash them with a fork until smooth.
Ca. 3 min.
Kokkens note: Ensure there are no large lumps for a creamy filling.
6
In a separate bowl, whisk together the egg yolks, sugar, flour, and almond extract until well combined.
Ca. 3 min.
7
Fold the egg yolk mixture into the mashed curds until evenly incorporated.
Ca. 2 min.
8
In a clean bowl, whisk the egg whites until stiff peaks form.
Ca. 4 min.
Kokkens note: Use a very clean, dry bowl and whisk for best results.
9
Gently fold the stiff egg whites into the curd mixture to lighten the filling.
Ca. 2 min.
Kokkens note: Fold carefully to maintain the airiness of the egg whites.
10
Preheat your oven to 190°C (375°F).
Ca. 10 min.
11
Lightly flour your work surface and roll out the puff pastry to about 3mm (1/8 inch) thickness.
Ca. 3 min.
Kokkens note: Keep the pastry cold for easier handling.
12
Cut out 12 circles of puff pastry using a 10 cm (4 inch) round cutter.
Ca. 3 min.
Kokkens note: You may need to re-roll scraps to get all 12 circles.
13
Place 6 of the pastry circles onto a baking sheet lined with parchment paper; these will be the bases.
Ca. 1 min.
14
Spoon a generous amount of the curd filling onto the center of each of the 6 pastry bases, leaving a 1 cm (1/2 inch) border.
Ca. 2 min.
Kokkens note: Don't overfill, as it might spill out during baking.
15
Brush the edges of the pastry bases with melted butter.
Ca. 1 min.
Kokkens note: The butter helps the top pastry adhere.
16
Place the remaining 6 pastry circles on top of the filling, pressing down gently around the edges to seal.
Ca. 2 min.
Kokkens note: You can use a fork to crimp the edges for a decorative seal.
17
Brush the tops of the mattentaarten with the remaining melted butter.
Ca. 1 min.
18
Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Ca. 30 min.
Kokkens note: Baking time may vary depending on your oven.
19
Remove from the oven and let the mattentaarten cool completely on a wire rack.
Ca. 1 t.
Kokkens note: They are best served at room temperature.

Pr. portion

Næringsindhold

53%Score

Kalorier: 617,8kcal
Protein: 11,3g
Kulhydrat: 61,6g
Fedt: 35,5g
Kostfibre: 1,8g
Sukker: 22,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover mattentaart in an airtight container at room temperature.