Dessert

Mattentaart

Name: Mattentaart
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 6 porții
Cuisine: belgian
Ingredients: 500 g puff pastry thawed; 500 ml milk full-fat; 2 lingură lemon juice; 2 buc. egg yolk; 2 buc. egg white; 100 g sugar granulated; 0,5 linguriță 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.

O rețetă originală de Forkin

Durată totală: 2 ore 15 min.
Porții: 6
Dificultate: Medie
Per porție: 618 kcal

Dietă vegetariană

Informații despre alergeni: poate conține ouă, En:Nuts, gluten, lapte și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

pastry

500 gpuff pastry, thawed
10 gbutter, melted

filling

500 mlmilk, full-fat
2 lingurălemon juice
2 buc.egg yolk
2 buc.egg white
100 gsugar, granulated
0,5 lingurițăalmond extract
20 gflour, all-purpose

Ustensile

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

Mod de preparare

Pas cu pas

1
Pour the milk into a saucepan and bring it to a gentle simmer over medium heat.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 10 min.
4
Strain the curdled milk through a fine-mesh sieve or cheesecloth, pressing gently to remove excess whey.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 3 min.
7
Fold the egg yolk mixture into the mashed curds until evenly incorporated.
Aproximativ 2 min.
8
In a clean bowl, whisk the egg whites until stiff peaks form.
Aproximativ 4 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: Fold carefully to maintain the airiness of the egg whites.
10
Preheat your oven to 190°C (375°F).
Aproximativ 10 min.
11
Lightly flour your work surface and roll out the puff pastry to about 3mm (1/8 inch) thickness.
Aproximativ 3 min.
Nota bucătarului: Keep the pastry cold for easier handling.
12
Cut out 12 circles of puff pastry using a 10 cm (4 inch) round cutter.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 2 min.
Nota bucătarului: Don't overfill, as it might spill out during baking.
15
Brush the edges of the pastry bases with melted butter.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
18
Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Aproximativ 30 min.
Nota bucătarului: Baking time may vary depending on your oven.
19
Remove from the oven and let the mattentaarten cool completely on a wire rack.
Aproximativ 1 oră
Nota bucătarului: They are best served at room temperature.

Per porție

Valori nutriționale

53%Scor

Calorii: 617,8kcal
Proteine: 11,3g
Carbohidrați: 61,6g
Grăsimi: 35,5g
Fibre: 1,8g
Zahăr: 22,9g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftover mattentaart in an airtight container at room temperature.