Geraardsbergse mattentaart

Step 1: Bring 8 ¼ cups whole milk almost to the boil in a large pan over a medium heat, stirring so it doesn't catch, until small bubbles form at the edge (about 194°F).

Step 2: Take off the heat and pour in 2 cups buttermilk in a slow stream, stirring gently once. Within a minute it separates into white curds and greenish-yellow whey. If it stays milky, warm it again for a minute.

Step 3: Leave for 10 minutes, then ladle into a sieve lined with a damp muslin cloth. Tie up the cloth and hang it over a bowl in the fridge overnight. You should have about 350 g of firm, dry curd.

Step 4: Heat the oven to 400°F (350°F fan) and butter 8 tartlet tins of about 10 cm.

Step 5: Roll out 1 ⅛ lb all-butter puff pastry to 3 mm and cut circles a little bigger than the tins. Line the tins, pressing the pastry into the corners, and chill for 15 minutes.

Step 6: Push the curd through a sieve into a bowl so it is fine and even. Beat in 2 eggs, 1 egg yolk, 3 ⅛ oz caster sugar, 1 oz butter, ½ tsp almond extract and 1 pinch salt until smooth.

Step 7: Fill the cases about three-quarters full; the filling puffs up a lot. Overfilling is the common mistake: it spills over the edge and glues the pastry to the tin.

Step 8: Bake for 25–30 minutes, until the filling has risen into a golden dome with brown spots and the pastry is crisp and deep golden. The filling sinks a little as it cools, which is normal.

Step 9: Cool in the tins for 10 minutes, then lift out. Eat the same day, at room temperature.