Mattentaart

Bring the milk to a boil with the scraped vanilla pod, once it boils, add the buttermilk all at once and stir briefly, this will form the curds. Pour into a sieve lined with a rinsed cheesecloth and let it drain well for an hour. Press gently to remove all the moisture.

Grease the molds with a brush and butter, then dust them with some flour. Tap them out to eliminate excess flour. Cut the 2 sheets of dough into 6 pieces and line the molds, keep the 6 pieces for the top in the refrigerator, let the dough hang over.

Now beat the yolks well into the curds. Whip the egg whites stiff for 5 minutes with the fine sugar and fold into the curds in 2 additions. Divide into the molds, trying to stay away from the edges, lightly brush them with a beaten yolk.

Now you can place the top sheet of dough on and press it nicely together all around, use your thumbs to trim off the excess dough. Cut a small star in the center so that steam can escape.

Bake for 20 to 25 minutes in a preheated oven at 225°C. I prefer them a bit darker. Let cool.