{"id":2062,"date":"2025-07-14T13:57:31","date_gmt":"2025-07-14T11:57:31","guid":{"rendered":"https:\/\/www.informations.brussels\/gateau-matt\/"},"modified":"2025-07-15T13:56:10","modified_gmt":"2025-07-15T11:56:10","slug":"gateau-matt","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/gateau-matt\/","title":{"rendered":"G\u00e2teau Matt"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-left kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;left&quot;,&quot;id&quot;:&quot;2062&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;0\\\/5 - (0 vote)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;title&quot;:&quot;G\u00e2teau Matt&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            <span class=\"kksr-muted\">Rate this post<\/span>\n    <\/div>\n    <\/div>\n<h3 data-start=\"228\" data-end=\"258\">Historique<\/h3>\n<p data-start=\"260\" data-end=\"685\">La tarte au maton trouve son origine dans la ville de <strong data-start=\"307\" data-end=\"325\">Geraardsbergen<\/strong>, en Flandre orientale, en Belgique. L&rsquo;histoire de cette p\u00e2tisserie remonte au <strong data-start=\"402\" data-end=\"418\">Moyen \u00c2ge<\/strong>. On trouve des r\u00e9f\u00e9rences \u00e9crites au mattentaarten \u00e0 partir du <strong data-start=\"486\" data-end=\"498\">15e si\u00e8cle<\/strong>, mais l&rsquo;utilisation du \u00ab\u00a0matten\u00a0\u00bb (lait caill\u00e9 ou lait caill\u00e9) \u00e9tait d\u00e9j\u00e0 connue dans la r\u00e9gion. La p\u00e2tisserie \u00e9tait principalement pr\u00e9par\u00e9e lors d&rsquo;occasions sp\u00e9ciales ou pour les p\u00e8lerins.   <\/p>\n<p data-start=\"687\" data-end=\"929\">Le nom \u00ab\u00a0matten\u00a0\u00bb vient du vieux n\u00e9erlandais et signifie \u00a0\u00bb <strong data-start=\"744\" data-end=\"762\">lait caill\u00e9\u00a0\u00bb<\/strong>. La garniture de la tarte se compose de matten m\u00e9lang\u00e9 \u00e0 des \u0153ufs, du sucre et de l&rsquo;essence d&rsquo;amande, puis envelopp\u00e9 dans une cro\u00fbte de p\u00e2te feuillet\u00e9e croustillante. <\/p>\n<h2>Ingr\u00e9dients (pour \u00b1 8 personnes)<\/h2>\n<h4 data-start=\"171\" data-end=\"189\"><strong data-start=\"171\" data-end=\"189\">Pour la p\u00e2te :<\/strong><\/h4>\n<ul data-start=\"190\" data-end=\"314\">\n<li data-start=\"190\" data-end=\"203\">\n<p data-start=\"192\" data-end=\"203\">250 g de farine<\/p>\n<\/li>\n<li data-start=\"204\" data-end=\"236\">\n<p data-start=\"206\" data-end=\"236\">125 g de beurre froid (en cubes)<\/p>\n<\/li>\n<li data-start=\"237\" data-end=\"243\">\n<p data-start=\"239\" data-end=\"243\">1 \u0153uf<\/p>\n<\/li>\n<li data-start=\"244\" data-end=\"263\">\n<p data-start=\"246\" data-end=\"263\">50 g de sucre fin<\/p>\n<\/li>\n<li data-start=\"264\" data-end=\"277\">\n<p data-start=\"266\" data-end=\"277\">Pinc\u00e9e de sel<\/p>\n<\/li>\n<li data-start=\"278\" data-end=\"314\">\n<p data-start=\"280\" data-end=\"314\">1-2 cuill\u00e8res \u00e0 soupe d&rsquo;eau froide (si n\u00e9cessaire)<\/p>\n<\/li>\n<\/ul>\n<h4 data-start=\"316\" data-end=\"352\"><strong data-start=\"316\" data-end=\"352\">Pour la garniture (m\u00e9lange de matelas) :<\/strong><\/h4>\n<ul data-start=\"353\" data-end=\"552\">\n<li data-start=\"353\" data-end=\"372\">\n<p data-start=\"355\" data-end=\"372\">500 ml de lait entier<\/p>\n<\/li>\n<li data-start=\"373\" data-end=\"423\">\n<p data-start=\"375\" data-end=\"423\">2 cuill\u00e8res \u00e0 soupe de vinaigre ou de babeurre (pour faire cailler le lait)<\/p>\n<\/li>\n<li data-start=\"424\" data-end=\"434\">\n<p data-start=\"426\" data-end=\"434\">2 \u0153ufs<\/p>\n<\/li>\n<li data-start=\"435\" data-end=\"455\">\n<p data-start=\"437\" data-end=\"455\">125 g de sucre fin<\/p>\n<\/li>\n<li data-start=\"456\" data-end=\"479\">\n<p data-start=\"458\" data-end=\"479\">1 sachet de sucre vanill\u00e9<\/p>\n<\/li>\n<li data-start=\"480\" data-end=\"531\">\n<p data-start=\"482\" data-end=\"531\">50 g de poudre d&rsquo;amandes (facultatif, mais traditionnel)<\/p>\n<\/li>\n<li data-start=\"532\" data-end=\"552\">\n<p data-start=\"534\" data-end=\"552\">R\u00e2pe de \u00bd citron<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"554\" data-end=\"557\">\n<h3 data-start=\"559\" data-end=\"584\">Pr\u00e9paration<\/h3>\n<h4>1. <strong data-start=\"594\" data-end=\"629\">Pr\u00e9parer les mats (lait caill\u00e9)<\/strong><\/h4>\n<ul data-start=\"630\" data-end=\"898\">\n<li data-start=\"630\" data-end=\"674\">\n<p data-start=\"632\" data-end=\"674\">Faites chauffer le lait jusqu&rsquo;\u00e0 ce qu&rsquo;il soit ti\u00e8de (ne pas le faire bouillir).<\/p>\n<\/li>\n<li data-start=\"675\" data-end=\"777\">\n<p data-start=\"677\" data-end=\"777\">Ajoutez le vinaigre ou le babeurre et laissez reposer \u00e0 temp\u00e9rature ambiante pendant quelques heures. Le lait va cailler. <\/p>\n<\/li>\n<li data-start=\"778\" data-end=\"898\">\n<p data-start=\"780\" data-end=\"898\">Versez le m\u00e9lange dans une mousseline ou un tamis fin pour r\u00e9cup\u00e9rer le caill\u00e9 solide (les \u00ab\u00a0nattes\u00a0\u00bb). Bien \u00e9goutter. <\/p>\n<\/li>\n<\/ul>\n<h4>2. <strong data-start=\"908\" data-end=\"927\">Pr\u00e9parez la p\u00e2te<\/strong><\/h4>\n<ul data-start=\"928\" data-end=\"1227\">\n<li data-start=\"928\" data-end=\"968\">\n<p data-start=\"930\" data-end=\"968\">M\u00e9langer la farine, le sucre et le sel dans un bol.<\/p>\n<\/li>\n<li data-start=\"969\" data-end=\"1035\">\n<p data-start=\"971\" data-end=\"1035\">Ajoutez le beurre froid et r\u00e9duisez-le en miettes entre vos doigts.<\/p>\n<\/li>\n<li data-start=\"1036\" data-end=\"1140\">\n<p data-start=\"1038\" data-end=\"1140\">Ajouter l&rsquo;\u0153uf et p\u00e9trir pour obtenir une p\u00e2te homog\u00e8ne. Si n\u00e9cessaire, ajoutez un peu d&rsquo;eau froide si elle est trop s\u00e8che. <\/p>\n<\/li>\n<li data-start=\"1141\" data-end=\"1227\">\n<p data-start=\"1143\" data-end=\"1227\">Formez une boule, enveloppez-la dans du papier d&rsquo;aluminium et laissez-la reposer au r\u00e9frig\u00e9rateur pendant au moins 30 minutes.<\/p>\n<\/li>\n<\/ul>\n<h4 data-start=\"1229\" data-end=\"1256\">3. <strong data-start=\"1237\" data-end=\"1256\">Pr\u00e9parez la garniture<\/strong><\/h4>\n<ul data-start=\"1257\" data-end=\"1375\">\n<li data-start=\"1257\" data-end=\"1375\">\n<p data-start=\"1259\" data-end=\"1375\">M\u00e9langez les nattes \u00e9goutt\u00e9es avec le sucre, le sucre vanill\u00e9, les \u0153ufs, le zeste de citron et la poudre d&rsquo;amandes pour obtenir une garniture lisse.<\/p>\n<\/li>\n<\/ul>\n<h4 data-start=\"1377\" data-end=\"1411\">4. <strong data-start=\"1385\" data-end=\"1411\">Composer et cuire<\/strong><\/h4>\n<ul data-start=\"1412\" data-end=\"1669\">\n<li data-start=\"1412\" data-end=\"1468\">\n<p data-start=\"1414\" data-end=\"1468\">Pr\u00e9chauffez le four \u00e0 200\u00b0C (chaleur du haut et du bas).<\/p>\n<\/li>\n<li data-start=\"1469\" data-end=\"1534\">\n<p data-start=\"1471\" data-end=\"1534\">Etalez la p\u00e2te et tapissez-en un moule \u00e0 g\u00e2teau de \u00b1 24 cm de diam\u00e8tre.<\/p>\n<\/li>\n<li data-start=\"1535\" data-end=\"1579\">\n<p data-start=\"1537\" data-end=\"1579\">Versez la garniture dans le moule et lissez-la.<\/p>\n<\/li>\n<li data-start=\"1580\" data-end=\"1637\">\n<p data-start=\"1582\" data-end=\"1637\">Faites cuire le g\u00e2teau matte pendant 35 \u00e0 40 minutes jusqu&rsquo;\u00e0 ce qu&rsquo;il soit dor\u00e9.<\/p>\n<\/li>\n<li data-start=\"1638\" data-end=\"1669\">\n<p data-start=\"1640\" data-end=\"1669\">Laissez refroidir sur une grille.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"1671\" data-end=\"1674\">\n<h3 data-start=\"1676\" data-end=\"1691\"><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Historique La tarte au maton trouve son origine dans la ville de Geraardsbergen, en Flandre orientale, en Belgique. L&rsquo;histoire de cette p\u00e2tisserie remonte au Moyen \u00c2ge. On trouve des r\u00e9f\u00e9rences \u00e9crites au mattentaarten \u00e0 partir du 15e si\u00e8cle, mais l&rsquo;utilisation du \u00ab\u00a0matten\u00a0\u00bb (lait caill\u00e9 ou lait caill\u00e9) \u00e9tait d\u00e9j\u00e0 connue dans la r\u00e9gion. La p\u00e2tisserie [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":1964,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>G\u00e2teau Matt - Informations Brussels<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.informations.brussels\/fr\/gateau-matt\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"G\u00e2teau Matt - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Historique La tarte au maton trouve son origine dans la ville de Geraardsbergen, en Flandre orientale, en Belgique. L&rsquo;histoire de cette p\u00e2tisserie remonte au Moyen \u00c2ge. On trouve des r\u00e9f\u00e9rences \u00e9crites au mattentaarten \u00e0 partir du 15e si\u00e8cle, mais l&rsquo;utilisation du \u00ab\u00a0matten\u00a0\u00bb (lait caill\u00e9 ou lait caill\u00e9) \u00e9tait d\u00e9j\u00e0 connue dans la r\u00e9gion. 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Delmarche\",\"description\":\"Claire Delmarche est n\u00e9e \u00e0 Jette, a grandi \u00e0 Forest et vit aujourd\u2019hui \u00e0 Saint-Josse.Bruxelles, elle la traverse en tram, en v\u00e9lo ou \u00e0 pied, carnet en main et casque sur les oreilles. Form\u00e9e \u00e0 l\u2019IHECS, pass\u00e9e par quelques r\u00e9dactions \u00ab o\u00f9 on met plus de temps \u00e0 remplir un tableau Excel qu\u2019\u00e0 \u00e9crire un article \u00bb, elle a vite compris qu\u2019elle serait plus libre en dehors des circuits classiques. Claire aime les histoires \u00e0 hauteur d\u2019humain. Celles qu\u2019on ne voit pas dans les grands JT. Elle \u00e9crit sur la vie des quartiers, les luttes sociales, les brasseries de quartier qui ferment, les collectifs citoyens qui s\u2019organisent, les contradictions bruxelloises qu\u2019on adore d\u00e9tester. Bilingue (et brusseleir par adoption), elle jongle entre les langues comme entre les tramways de la STIB. Elle refuse la neutralit\u00e9 molle et pr\u00e9f\u00e8re le regard juste, nuanc\u00e9, sinc\u00e8re, m\u00eame s\u2019il d\u00e9range. Membre fondatrice de informations.brussels, elle y signe des papiers bruts, tendres ou caustiques \u2014 mais toujours vrais.Sa devise : \u00ab \u00c9couter avant d\u2019\u00e9crire. 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