Mattentaart
A centuries-old Belgian custard tart from Geraardsbergen — creamy, almond-scented, and delicate.
Comfort Food
Family Friendly
Ingredients
- 1 sheet puff pastry (store-bought is fine)
- 500g fresh ricotta or quark (drained well)
- 3 eggs
- 100g sugar
- 50g ground almonds
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
- Powdered sugar for dusting
Instructions
- 1 Preheat oven to 180°C (350°F). Line a 24cm tart tin with puff pastry, pressing into the edges. Prick the base with a fork.
- 2 In a large bowl, beat ricotta until smooth. Add eggs one at a time, beating after each.
- 3 Mix in sugar, ground almonds, vanilla, lemon zest, and salt until uniform.
- 4 Pour filling into the pastry shell. Smooth the top.
- 5 Bake for 35-40 minutes until the top is golden brown and the filling is set — it should have a slight wobble in the center.
- 6 Let cool in the tin for 15 minutes, then carefully remove.
- 7 Dust with powdered sugar before serving. Best eaten at room temperature.
About This Recipe
Mattentaart is one of Belgium's oldest pastries, originating from the town of Geraardsbergen in East Flanders. It dates back to the Middle Ages and is still baked by local bakeries using closely guarded recipes.
The filling is made from "matten" — a fresh curd cheese similar to ricotta — mixed with eggs, sugar, almonds, and a hint of vanilla. It bakes in a puff pastry shell until the top is golden and the inside is set but still trembling slightly. Subtle, refined, and nothing like the heavy Belgian chocolate desserts tourists expect.