Mattentaart

Ingredients

• 100 g unsalted butter, cold and cubed
• 150 g all-purpose flour
• 1 count large egg yolk
• 1 pinch fine sea salt
• 30 ml cold water
• 240 ml whole milk
• 4 count large egg yolks
• 50 g granulated sugar
• 15 g cornstarch
• 1 tsp vanilla extract
• 25 g unsalted butter
• ¼ tsp fine sea salt
• 30 g granulated sugar

Instructions

1. 1

   In a medium bowl, combine 150 g all-purpose flour and a pinch of fine sea salt. Cut 100 g cold unsalted butter (cut into small cubes) into the flour using a pastry cutter or your fingertips, working quickly so the butter stays cold. The mixture should resemble coarse breadcrumbs with some pea-sized butter pieces still visible — this creates a flaky crust.

2. 2

   Add 1 large egg yolk and 30 ml cold water, stirring with a fork until the dough just comes together. Do not overwork it — the dough should be slightly shaggy. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes while you prepare the filling.

3. 3

   Pour 240 ml whole milk into a small saucepan and set over medium heat. Warm until steaming and small bubbles form around the edges, about 5 minutes — do not let it boil. You want it hot but not violently bubbling.

4. 4

   While the milk heats, place 4 large egg yolks and 50 g granulated sugar in a medium bowl. Whisk vigorously until the mixture is pale and ribbon-like, about 2-3 minutes — this incorporates air and helps prevent lumps in the custard. Sift in 15 g cornstarch and 0.25 tsp fine sea salt, then whisk again until completely smooth.

5. 5

   Slowly pour the hot milk into the egg mixture while whisking constantly — add it in a thin stream so the eggs temper gradually. Whisk until fully combined, then strain the mixture through a fine-mesh strainer into a clean bowl to remove any cooked egg bits and ensure a silky texture.

6. 6

   Stir in 1 tsp vanilla extract and 25 g unsalted butter, whisking until the butter melts completely. The filling should be smooth, creamy, and pale yellow. Set aside to cool slightly while you assemble the tart.

7. 7

   Preheat your oven to 200°C (390°F) and place a baking sheet on the middle rack. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 3 mm thick — work gently and rotate the dough as you go to keep it even. Transfer it to a 9-inch (23 cm) tart pan with a removable bottom, pressing it gently into the corners and up the sides. Trim any overhang by rolling your pin across the top edge.

8. 8

   Pour the warm custard filling into the pastry crust, smoothing the top with a spatula. Place the tart pan on the preheated baking sheet (the sheet prevents the bottom from burning) and slide it into the oven.

9. 9

   Bake for 20-25 minutes until the custard is set around the edges but still has a slight jiggle in the very center when you gently shake the pan — this residual heat will finish the cooking after you remove it from the oven. The top should be pale golden, not browned.

10. 10

    Remove the tart from the oven and let it cool on a wire rack for 10 minutes. While it's still warm, evenly sprinkle 30 g granulated sugar over the surface. Using a kitchen torch held 3-4 inches away, move it back and forth across the sugar until it melts and turns golden amber — about 1-2 minutes. If you don't have a torch, place the tart under a hot broiler for 1-2 minutes, watching constantly so the sugar caramelizes without burning.

11. 11

    Let the tart cool completely to room temperature — the caramelized top will harden into a crackling crust as it cools. Remove the tart from the pan by pushing up the removable bottom onto a serving plate. Slice with a sharp knife dipped in hot water and wiped clean between cuts for neat portions. Serve at room temperature.

Tools you’ll need

• medium bowl
• pastry cutter or fork
• 9-inch tart pan with removable bottom
• small saucepan
• medium bowl
• whisk
• fine-mesh strainer
• baking sheet
• wire rack
• kitchen torch or broiler
• sharp knife

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