Mattentaart

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pour the milk into a saucepan and bring it to a gentle simmer over medium heat.

   Ongeveer 5 min

   Tip van de kok: Watch carefully to prevent the milk from boiling over.

2. 2

   Add the lemon juice to the simmering milk and stir gently until the milk curdles and separates into curds and whey.

   Ongeveer 2 min

   Tip van de kok: This process forms the 'matten' (curds) which are essential for the filling.

3. 3

   Remove the saucepan from heat and let it rest for 10 minutes to allow the curds to fully separate.

   Ongeveer 10 min

4. 4

   Strain the curdled milk through a fine-mesh sieve or cheesecloth, pressing gently to remove excess whey.

   Ongeveer 5 min

   Tip van de kok: Reserve the whey for other uses if desired, or discard. The curds should be relatively dry.

5. 5

   Transfer the curds to a bowl and mash them with a fork until smooth.

   Ongeveer 3 min

   Tip van de kok: Ensure there are no large lumps for a creamy filling.

6. 6

   In a separate bowl, whisk together the egg yolks, sugar, flour, and almond extract until well combined.

   Ongeveer 3 min

7. 7

   Fold the egg yolk mixture into the mashed curds until evenly incorporated.

   Ongeveer 2 min

8. 8

   In a clean bowl, whisk the egg whites until stiff peaks form.

   Ongeveer 4 min

   Tip van de kok: Use a very clean, dry bowl and whisk for best results.

9. 9

   Gently fold the stiff egg whites into the curd mixture to lighten the filling.

   Ongeveer 2 min

   Tip van de kok: Fold carefully to maintain the airiness of the egg whites.

10. 10

    Preheat your oven to 190°C (375°F).

    Ongeveer 10 min

11. 11

    Lightly flour your work surface and roll out the puff pastry to about 3mm (1/8 inch) thickness.

    Ongeveer 3 min

    Tip van de kok: Keep the pastry cold for easier handling.

12. 12

    Cut out 12 circles of puff pastry using a 10 cm (4 inch) round cutter.

    Ongeveer 3 min

    Tip van de kok: You may need to re-roll scraps to get all 12 circles.

13. 13

    Place 6 of the pastry circles onto a baking sheet lined with parchment paper; these will be the bases.

    Ongeveer 1 min

14. 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.

    Ongeveer 2 min

    Tip van de kok: Don't overfill, as it might spill out during baking.

15. 15

    Brush the edges of the pastry bases with melted butter.

    Ongeveer 1 min

    Tip van de kok: The butter helps the top pastry adhere.

16. 16

    Place the remaining 6 pastry circles on top of the filling, pressing down gently around the edges to seal.

    Ongeveer 2 min

    Tip van de kok: You can use a fork to crimp the edges for a decorative seal.

17. 17

    Brush the tops of the mattentaarten with the remaining melted butter.

    Ongeveer 1 min

18. 18

    Bake for 25-30 minutes, or until the pastry is golden brown and puffed.

    Ongeveer 30 min

    Tip van de kok: Baking time may vary depending on your oven.

19. 19

    Remove from the oven and let the mattentaarten cool completely on a wire rack.

    Ongeveer 1 uur

    Tip van de kok: They are best served at room temperature.