Dish

Mummentaart

Almond and apple tart

Mummentaart is a sweet tart made with a shortcrust pastry base, filled with a mixture of quark cheese, sugar, eggs, and raisins. The filling is creamy and slightly tangy, with a hint of sweetness from the raisins. The tart is typically served at room temperature and can be enjoyed as a dessert or a snack.

European cuisine› Western European cuisine› Luxembourgian cuisine

Dessert› Tart

Origins and history

Mummentaart is a traditional Luxembourgish dish that has been enjoyed for generations. It is believed to have originated in the 18th century and was originally made with curd cheese instead of quark cheese. The tart has since become a staple in Luxembourgish cuisine and is often served during special occasions such as weddings and holidays.

Dietary considerations

Suitable for vegetarians. Contains dairy and eggs. May contain gluten and nuts.

Variations

There are many variations of Mummentaart, some of which include adding cinnamon or nutmeg to the filling, or using different types of dried fruit such as apricots or cranberries. Some recipes also call for a lattice crust on top of the tart instead of a solid crust.

Presentation and garnishing

Mummentaart is typically presented on a decorative plate or platter. It can be garnished with fresh berries or a dusting of powdered sugar. To prevent the crust from becoming soggy, it is important to prick the bottom of the crust with a fork before baking. Additionally, it is recommended to let the tart cool completely before slicing and serving.

Tips & Tricks

To make the filling extra creamy, use full-fat quark cheese. For a more pronounced tangy flavor, add a tablespoon of lemon juice to the filling mixture.