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Técula mécula — almond and egg yolk tart from Extremadura
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Source: https://recipheon.com/en/recipes/desserts/tecula-mecula-almond-and-egg-yolk-tart-from-extremadura
About this recipe
Técula mécula is a rich dessert from Spain's Extremadura region, with almonds and egg yolks forming a sweet, firm yet moist filling. This home version has a thin all-butter puff pastry base and a gently browned top. A small portion lets you appreciate its intense flavor and the slightly grainy texture of ground almonds. The puff pastry should already be thawed in the refrigerator but still cold; plan the thawing time ahead. Let the syrup cool before combining it with the eggs, and allow the baked tart to cool and chill so the filling slices neatly. Use a tart pan measuring 20 cm across with sides at least 3 cm high, then divide the chilled tart into eight small slices.
Ingredients
Pastry base
200 g raw all-butter puff pastry, already thawed in the refrigerator and still cold
Almond and egg yolk filling
150 g finely ground full-fat blanched almonds
100 g raw egg yolks, weighed without shells and separate from the whole egg
50 g raw whole egg without its shell, about 1 size M egg
200 g white sugar
100 g water
25 g plain rendered pork lard without cracklings, softened
20 g cake flour, type 450
Steps
Have a tart pan measuring 20 cm across with sides at least 3 cm high ready. Line the base and sides with parchment paper. Keep the puff pastry cold; if frozen, thaw it in the refrigerator ahead of time according to the package. Weigh the yolks and whole egg separately, and leave the lard to soften.
Roll all 200 g cold pastry between two sheets of parchment paper into a circle about 26 cm across. Remove the top sheet and transfer the pastry to the lined pan, gently pressing it against the base and sides. Fold the excess around the edge inward and use any trimmings to patch thinner areas. Refrigerate the pan while you prepare the filling; do not dust with flour.
AI-generated Put 200 g sugar into a small saucepan and pour in 100 g water. Heat, stirring until the sugar dissolves, then simmer gently for 3–4 minutes. The syrup should stay pale and thicken slightly. Remove the pan from the heat and leave for about 15 minutes, until lukewarm, not hot. Meanwhile, preheat the oven to 170°C with top and bottom heat.
In a bowl, stir 100 g yolks and 50 g whole egg with a hand whisk just until combined. Add 25 g softened lard and work it in as smoothly as possible. Do not whip into a fluffy foam: the filling should be firm and moist. The whole egg used here is a separate amount from the weighed yolks.
Add all the ground almonds and 20 g cake flour to the egg mixture. Mix with a spatula, then pour in the lukewarm syrup in a thin stream, stirring constantly. Scrape all the syrup from the saucepan and smooth out any flour lumps. The mixture should be uniform and thick but still flow, with fine almond particles.
AI-generated Take the pan out of the refrigerator and set it on a flat baking sheet. Transfer all the filling to the cold pastry base, scraping the bowl thoroughly with a spatula. Level the surface without pressing hard. Keep the filling below the top edge of the pastry so it does not overflow during baking.
AI-generated Place the baking sheet in the lower part of the oven and bake for about 50–60 minutes at 170°C with top and bottom heat. The pastry edge should brown, and the center of the filling should set and spring back slightly. A skewer inserted in the center may carry moist crumbs but no liquid mixture. If the top browns too soon, cover it loosely with aluminum foil and finish baking.
Leave the tart in its pan on a rack for about 90 minutes until cool, then cover and refrigerate for at least 2 hours. Only when thoroughly chilled, remove it from the pan and divide into 8 slices. Keep covered in the refrigerator and eat within 2 days. If the filling is still warm, chill it longer before slicing.
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