National Dish Belgium: Geraardsbergse Mattentaart (Recipe)
In this article
Meet the Geraardsbergse Mattentaart, a small but mighty jewel of Belgian baking. Delicate layers of pastry cradle a warm, creamy curd filling that puffs up golden in the oven and smells faintly of vanilla. It is a proud speciality of the town of Geraardsbergen, equally at home on a festive table or wrapped up as a gift for friends. Bake a batch and you will understand why locals guard the recipe so fondly.
About Geraardsbergse Mattentaart
The Geraardsbergse Mattentaart is a genuine masterpiece of Belgian patisserie and a symbol of the culinary tradition of the town of Geraardsbergen. This exquisite tart is built from several tender layers of pastry wrapped around a creamy filling of freshly made curd cheese. The combination of fine pastry and fragrant filling creates a flavour you will not find anywhere else. It is not only a much-loved dessert but also a popular gift to bring along to celebrations and festivities.
Ingredients (serves 1–2)
- 200 g shortcrust pastry
- 250 g fresh quark or ricotta
- 100 g sugar
- 2 eggs
- 1 sachet vanilla sugar
- 1 pinch of salt
- 100 ml cream
Shopping for the ingredients
Before you start on the Geraardsbergse Mattentaart, it is worth sourcing good-quality ingredients. Choose fresh quark or ricotta from a local dairy if you can, as it gives a better texture and a fuller flavour. When buying eggs, look for free-range. The fresher the ingredients, the more delicious your mattentaart will be in the end.
Preparing the dish
Preparation is the first step towards a truly delicious mattentaart. Begin by taking the shortcrust pastry out of the fridge and letting it come up to room temperature so it is easier to work with. At the same time, preheat the oven to 180 degrees Celsius. Do not forget to prepare your tin with a little flour or butter so the tart does not stick during baking.
Step-by-step instructions
- Roll out the shortcrust pastry and line the prepared tin with it.
- In a bowl, mix the quark or ricotta thoroughly with the sugar, vanilla sugar, eggs and a pinch of salt.
- Add the cream and stir everything into a smooth, even mixture.
- Spread the filling evenly over the pastry base.
- Bake the mattentaart in the preheated oven for about 30–35 minutes, until golden brown.
- Take it out of the oven and let it cool before serving.
Gluten-free / lactose-free version
To make the Geraardsbergse Mattentaart gluten-free, simply use a gluten-free flour blend for the shortcrust pastry. Several ready-made mixes suited to pies and tarts are widely available. For a lactose-free version, reach for lactose-free quark or ricotta. These alternatives ask for no compromise on flavour or consistency, so you can still enjoy a wonderful mattentaart.
Tips for vegans and vegetarians
The Geraardsbergse Mattentaart can also be made vegan. Replace the eggs with plant-based alternatives such as apple purée or a chia-seed gel, and swap the quark for something like soya yoghurt or a cashew cream. Make sure the pastry is made without animal products too, and you will have a thoroughly delicious vegan version to enjoy.
More tips and tricks
One important tip when making the mattentaart is not to overwork the pastry, so its delicate texture is preserved. It is also worth letting the tart cool completely before serving, as this gives the flavours time to develop fully. Try garnishing it with a layer of fresh fruit for extra colour and aroma. A dusting of icing sugar on top makes the whole thing look wonderfully appealing.
Adapting the recipe to your taste
The great thing about the Geraardsbergse Mattentaart is how flexible it is. You can adjust the filling to suit your palate by adding cinnamon or citrus zest, for example. Chocolate lovers can stir a spoonful of cocoa into the mixture for a richer, darker note — much in the spirit of a good Chocolade Mousse. Experiment with different flavourings and find out what you like best.
Ingredient substitutions
It always helps to have alternatives on hand so you can vary the mattentaart. If you have no shortcrust pastry, ready-made puff pastry works well too. Instead of sugar, you can sweeten the filling with honey or agave syrup. Adventurous bakers might even take inspiration from the rice-based filling of a Tarte au Riz. Small adjustments like these offer interesting flavour variations and give the tart a fresh interpretation.
Drink pairing ideas
Several drinks make excellent company for a Geraardsbergse Mattentaart. A good coffee or an espresso works beautifully against the sweetness of the tart. Alternatively, consider a light white wine or a fruity tea. These drinks round off the whole experience and provide a welcome refreshment on any occasion.
Serving and presentation ideas
An attractive presentation adds a great deal to the pleasure of a mattentaart. Serve the tart on a decorative plate and garnish it with a little fresh fruit or a few mint leaves. A scattering of icing sugar is not just about looks — it adds a touch of extra sweetness too. Remember to cut the tart into even pieces so it looks as good on the plate as it does on the table, much like a well-presented Rijstevlaai.
A bit of history
The Geraardsbergse Mattentaart has a long tradition and is deeply rooted in the history of Geraardsbergen. This delicious pastry has been made to handed-down recipes for centuries and remains a fixed part of the region’s food culture. It is especially popular at festive occasions. The tart is not only a lovely dessert but also a piece of Belgian identity, and a fine ambassador for Belgian cuisine that appeals to visitors and locals alike.
More recipe ideas
Summary: Geraardsbergse Mattentaart
In short, the Geraardsbergse Mattentaart is a culinary highlight that brings pleasure to every palate. Whether served at a celebration or enjoyed as a sweet treat between meals, this tart unites flavour and tradition in a way all of its own. Its versatility and the many ways it can be adapted make it an ideal recipe for any occasion. Let the aromas and the history of this remarkable tart win you over, and enjoy a slice of Belgian culture on your plate.
