Geraardsbergse Mattentaart

Ingredients

• For the crust: For the crust:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1 egg yolk 1 egg yolk
• 2 tbsp cold water 2 tbsp cold water
• For the filling: For the filling:
• 500g (2 cups) matten cheese (or substitute with cottage cheese) 500g (2 cups) matten cheese (or substitute with cottage cheese)
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 eggs 2 eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the topping: For the topping:
• 1 egg yolk, beaten 1 egg yolk, beaten
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 34g (16g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold cubed butter, and sugar. Rub the mixture between your fingertips until it resembles breadcrumbs.
2. 2.
   Add the egg yolk and cold water to the mixture. Mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, ensuring an even layer on the bottom and sides. Trim any excess dough.
5. 5.
   In a separate bowl, combine the matten cheese, sugar, eggs, and vanilla extract. Mix until well combined and smooth.
6. 6.
   Pour the cheese filling into the prepared crust, spreading it evenly.
7. 7.
   Brush the beaten egg yolk over the edges of the crust for a golden finish.
8. 8.
   Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is set.
9. 9.
   Remove the tart from the oven and let it cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Matten cheese — If you can't find matten cheese, you can substitute it with cottage cheese. Make sure to drain the cottage cheese well to achieve a similar texture.

Tips & Tricks

• For a decorative touch, create a lattice pattern on top of the tart by crisscrossing strips of dough before baking.
• Serve the Geraardsbergse Mattentaart slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a sweeter filling, you can increase the amount of sugar in the cheese filling to your taste.
• Make sure to let the tart cool completely before dusting it with powdered sugar to prevent it from melting.

Serving advice

Serve the Geraardsbergse Mattentaart as a delightful dessert after a hearty Belgian meal. It pairs well with a cup of coffee or tea.

Presentation advice

Present the Geraardsbergse Mattentaart on a decorative serving platter, allowing the golden crust and powdered sugar topping to shine. Consider garnishing with a sprig of fresh mint for a pop of color.