Palatine Mattentaart

Ingredients

In this Palatine adaptation of Geraardsbergse mattentaart, we incorporate the flavors and ingredients typical of Palatine cuisine. The original recipe is enhanced with local spices and herbs, giving it a distinct Palatine twist. Additionally, we use locally sourced ingredients to ensure an authentic Palatine experience. We alse have the original recipe for Geraardsbergse mattentaart, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (225g) Palatine cheese, crumbled 1 cup (225g) Palatine cheese, crumbled
• 1/4 cup (50g) powdered sugar 1/4 cup (50g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 28g, 10g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter cubes, granulated sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add one beaten egg to the mixture and mix until the dough comes together. Shape the dough into a ball, wrap it in 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 and transfer it to a greased tart pan. Press the dough into the pan, ensuring it covers the bottom and sides evenly.
5. 5.
   In a separate bowl, whisk together the remaining egg, heavy cream, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, and lemon zest.
6. 6.
   Sprinkle the crumbled Palatine cheese evenly over the tart crust. Pour the cream mixture over the cheese.
7. 7.
   Bake the Palatine Mattentaart in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. 8.
   Allow the tart to cool completely before serving. Serve at room temperature or chilled.

Treat your ingredients with care...

• Palatine cheese — Make sure to crumble the cheese into small pieces to evenly distribute the flavor throughout the tart.

Tips & Tricks

• For a more pronounced Palatine flavor, sprinkle a pinch of Palatine herbs on top of the tart before baking.
• Serve the Palatine Mattentaart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• If Palatine cheese is not available, you can substitute it with a mild, crumbly cheese such as feta or queso fresco.
• To achieve a flaky crust, make sure the butter is cold and handle the dough as little as possible.
• Dust the tart pan with flour instead of greasing it to prevent the crust from sticking.

Serving advice

Serve the Palatine Mattentaart as a dessert or a sweet treat with a cup of coffee or tea. It can also be enjoyed as a delightful addition to a brunch or afternoon tea spread.

Presentation advice

Dust the top of the Palatine Mattentaart with powdered sugar before serving to add a touch of elegance. Garnish with a sprig of fresh mint or a dusting of ground cinnamon for a visually appealing presentation.