Belgian Mattentaart (Matzentaart)
A classic Belgian custard tart with a crispy pastry shell and silky vanilla custard filling. Baked until golden and served warm or at room temperature for a simple, elegant dessert.
- Total time
- 50 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- 1 sheet (about 9–10 inches) store-bought puff pastry or pie dough
- 1.5 cups whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
Instructions
- 1
Set the oven to 400°F and wait until it finishes heating, about 10 minutes.
- 2
Remove the pastry from the fridge and fit it into a 9-inch tart pan or pie dish, pressing gently into the corners and up the sides until it covers the bottom and edges completely.
- 3
Prick the pastry all over with a fork to prevent it from puffing up unevenly, making 8–10 small holes across the entire surface.
- 4
Pour 1.5 cups of milk into a small saucepan and set it over medium heat until steam rises from the surface and small bubbles appear at the edges, about 3–4 minutes.
- 5
In a medium bowl, whisk together the 4 egg yolks and 0.33 cup sugar until the mixture turns pale yellow and thick, about 2 minutes of continuous whisking.
- 6
Sprinkle the 2 tablespoons of cornstarch over the egg mixture and whisk until no lumps remain and the mixture looks smooth and uniform.
- 7
Slowly pour the hot milk into the egg mixture while whisking constantly to avoid scrambling the eggs—this should take about 1 minute of continuous pouring and whisking.
- 8
Pour the combined mixture back into the saucepan and set it over medium heat, whisking constantly until it thickens into a custard the consistency of thick pudding, about 3–5 minutes.
- 9
Remove from heat and stir in the 1 teaspoon of vanilla extract and the optional cinnamon until fully blended.
- 10
Pour the warm custard into the pastry-lined pan and spread it evenly with a rubber spatula until it reaches the rim, creating a smooth, level surface.
- 11
Place the tart in the preheated oven and bake until the pastry edges turn golden brown and the custard surface looks set but with a slight jiggle in the very center, about 20–25 minutes.
- 12
Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing, allowing the custard to set completely.
Tools you’ll need
- oven
- 9-inch tart pan or pie dish
- fork
- small saucepan
- medium mixing bowl
- whisk
- rubber spatula
- wire cooling rack
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