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Geraardsbergse Mattentaart is a cherished Belgian delicacy with roots in the historic city of Geraardsbergen. Renowned for its light, creamy interior and flaky pastry crust, it stands out as a dessert with both rustic charm and refined appeal.
Locals often enjoy it fresh from the oven, though it’s equally delightful at room temperature with a cup of coffee or tea.
Over time, this iconic pastry has earned a reputation for delighting visitors who travel just to experience its unique taste and texture.
What Is Geraardsbergse Mattentaart?
Geraardsbergse Mattentaart may look like a simple tart, yet the artistry lies in its intricate filling. The name “Mattentaart” comes from the Flemish word “matten,” referring to the curdled milk base used in the recipe.
This base gives the tart its airy consistency and subtly tangy flavour. Although it’s classified as a sweet treat, it doesn’t overpower with sugar, making it the perfect choice for those who prefer a gentle sweetness.
As a recognized regional specialty, strict guidelines govern its production to ensure authenticity, a point of pride for the people of Geraardsbergen.
Ingredients and Taste
The foundation of a classic Geraardsbergse Mattentaart is formed by two main components: a crisp puff pastry and a filling made from fresh, high-quality curd cheese (often created by mixing whole milk and buttermilk).
Sugar, eggs, and almonds are added to enhance the flavour, but these elements never overshadow the tart’s delicate tang. The result is a filling that has the slight richness of a cheesecake paired with the fluffiness you’d find in a soufflé.
Baking transforms this mixture into a golden brown marvel, revealing a warm, almost custard-like interior that remains light on the palate.
The pastry shell provides a satisfying crunch, balancing the softer center. Because it’s not overly sweet, you can appreciate the subtle hints of almond and cream, which complement each other beautifully.
A Taste of History
Though versions of this tart have existed for centuries, Geraardsbergse Mattentaart became firmly connected to the city of Geraardsbergen thanks to the area’s long standing dairy traditions.
Local farmers produced large quantities of fresh milk and buttermilk, laying the groundwork for the curd cheese central to the recipe.
Over generations, bakers refined the technique, handing down recipes as family heirlooms, each adding small nuances but preserving the essence of this cherished pastry.
Its significance goes beyond taste. Geraardsbergse Mattentaart now enjoys protected status within the European Union, underscoring its importance as a culinary treasure linked to a specific region.
When you sample a slice, you’re partaking in a tradition that has stood the test of time, a testament to the Belgian commitment to craftsmanship and flavour.
Whether enjoyed fresh from a neighbourhood bakery or savoured at a family gathering, Geraardsbergse Mattentaart invites you into a piece of Belgium’s culinary heart.
Belgian Geraardsbergse Mattentaart Recipe
Serves: 4 people
Ingredients:
For the curd filling:
- 500ml whole milk
- 250ml buttermilk
- 1 egg
- 50g granulated sugar
- 50g almond flour
- 1 tsp vanilla extract
- ½ tsp salt
For the pastry:
- 250g puff pastry (homemade or store bought)
- 1 egg yolk (for egg wash)
Directions
To begin, prepare the curd filling a day in advance. In a saucepan over medium heat, bring the whole milk to a gentle simmer without boiling. Reduce the heat and gradually stir in the buttermilk. Stir continuously until curds form, separating from the whey. Once curds have fully developed, remove from heat and strain through a fine mesh sieve or cheesecloth. Let the curds drain overnight in the refrigerator for the best consistency.
Preheat your oven to 200°C (392°F). Line a baking tray with parchment paper to prevent the tarts from sticking.
Take the drained curds and place them in a bowl. Lightly whisk the egg, then add it to the curds along with granulated sugar, almond flour, vanilla extract, and salt. Stir until smooth, ensuring all ingredients are fully incorporated. The mixture should be thick and creamy.
Roll out the puff pastry on a lightly floured surface to about 3mm (⅛ inch) thickness. Using a 10cm (4-inch) round cutter or a small bowl, cut out eight circles of pastry. These will form the base and top layers of the Mattentaart.
Place four of the pastry circles onto the lined baking tray. Spoon a generous amount of the curd filling onto the centre of each base, leaving about 1 cm (⅓ inch) border around the edges. Avoid overfilling to prevent leakage during baking.
Brush the edges of the pastry bases lightly with water to help seal the tarts. Place the remaining four pastry circles on top of the filled bases, gently pressing the edges together to enclose the filling. Use a fork to crimp the edges securely, ensuring a tight seal.
Whisk the egg yolk with a small splash of water. Brush the tops of the tarts evenly with the egg wash for a golden, crisp finish when baked. Using a small knife, make a tiny slit in the centre of each tart to allow steam to escape.
Transfer the baking tray to the preheated oven and bake for 20-25 minutes, or until the pastries are golden brown and puffed. Keep an eye on them to avoid over browning.
Remove the Mattentaarten from the oven and allow them to cool slightly on a wire rack for about 10 minutes. This allows the filling to set and enhances the flavour.
Serve warm or at room temperature. Mattentaarten are traditionally enjoyed with a cup of Belgian coffee or hot chocolate. For an extra touch, dust lightly with powdered sugar before serving.
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