Técula mécula — almond and egg yolk tart
A rich almond tart in puff pastry, topped with egg yolk cream and chocolate.
Active time45 min
Cooking1 h 15 min
Total4 hResting : 2 h 30 min
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Ingredients
- 1 unwaxed lemon
- 10 g unsalted butter
- 12 eggs
- 1 32 cm round puff pastry sheet
- 25 g dark baking chocolate
- 200 ml water
- 60 g plain wheat flour
- 5 g cornstarch
- 1 small cinnamon stick
- 200 g ground almonds
- 1 pinch of fine salt
- 400 g caster sugar
- 40 g lard
Preparation
Wash the lemon and peel off its yellow zest. Heat the sugar, water, cinnamon and peel, stirring to dissolve. Simmer for 5 minutes. Strain and reserve 125 g cooked syrup for the topping. Cool the rest until warm.
1 unwaxed lemon200 ml water1 small cinnamon stick400 g caster sugar- peeler
- saucepan
- spatula
- fine sieve
- bowl
Keep 1 whole egg for the filling. Separate the other 11 eggs and reserve 3 yolks for the topping. Sift the flour into the remaining warm syrup. Mix in the almonds, lard and salt, then the 8 filling yolks and the whole egg until smooth.
12 eggs60 g plain wheat flour200 g ground almonds1 pinch of fine salt40 g lard- bowls
- mixing bowl
- sieve
- whisk
Heat a conventional oven to 180 °C. Line a tin 20 cm across and 5 cm deep with the pastry. Prick the base and pour in the filling. Bake on a low shelf for about 60 minutes until golden and set in the centre.
1 32 cm round puff pastry sheet- oven
- round tin
- fork
While the tart bakes, mix the reserved yolks with the cornstarch without foaming. Stir in the reserved syrup. Cook over low heat, stirring until thick. Remove from the heat and stand the pan base in cold water to stop cooking. Stir in the butter. Cover the surface and refrigerate once lukewarm.
10 g unsalted butter5 g cornstarch- saucepan
- whisk
- bowl of cold water
- food wrap
Cool the tart for at least 2 hours before unmoulding. Spread the cold yolk cream on top. Gently melt the chocolate over a water bath and pipe lines with a paper cone. Let set for about 15 minutes. Keep chilled until serving.
25 g dark baking chocolate- wire rack
- spatula
- saucepan
- heatproof bowl
- baking paper cone
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration