Mattentaart

Bring the milk to a boil with the scraped-out 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. Shake 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, letting the dough hang over.

Now beat the yolks well into the curds. Whip the egg whites stiff with the fine sugar for 5 minutes and fold into the curds in two batches. 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 top and press it nicely together all around, pinching off the excess dough with your thumbs. Cut a small star in the middle so steam can escape.

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