Técula-mécula (Spanish almond and egg tart) - delicious. magazine
Técula-mécula is a popular Spanish dessert. Acclaimed chef José Pizarro shares his recipe for this traditional almond and egg tart.
Ingredients
- 325g caster sugar
- Finely grated zest 2 lemons
- 120g unsalted butter, softened
- 200g ground almonds
- 8 free-range egg yolks
- 50g plain flour
- For the pastry
- 190g plain flour, plus extra for dusting
- 55g unsalted butter, chilled
- 55g good-quality lard, chilled
- 45g caster sugar
- 3 tbsp ice-cold water
- You’ll also need
- 25cm x 4cm fluted tart tin with removable base
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