Recipe for 5 Mattentaarten :
- small round baking tins
- 2.3 liters of fresh farm milk
- 1.2 liters of fresh buttermilk
- 4 eggs
- 235 grams of sugar
- a few drops of vanilla and almond extract or you can use 80 grams of ground almonds
Bring the farm milk to the boil. When it boils immediately add the buttermilk.
Stir over a high heat for about 15 minutes until the milk curdles, then remove from the heat and drain in a muslin for 1 night.
The next day, remove the drained filling from the muslin.
Add the egg yolks, beaten egg whites, sugar, almonds and vanilla extract to the filling.
Place a fine puff pastry in the molds and press it down well. Prick the bottoms.
Fill the molds with the filling.
Place another fine puff pastry over the moulds. Carefully remove the dough around the molds with a knife.
Brush the puff pastry with egg yolks to give the dough a nice color.
Make a cross-shaped incision in the center of the mold with scissors. (not too big) .
This incision ensures that the vapor can escape during baking, so that no cavities form in the filling.
Place in the oven at 225°C for hour.
Let it evaporate for a while after baking before demoulding.