Técula-mécula (Spanish almond and egg tart)

Method

1. For the pastry, mix the plain flour and a pinch of salt in a mixing bowl. Rub the butter and lard into the flour with your fingertips until it resembles breadcrumbs. Stir in the caster sugar, then gradually add the ice-cold water, mixing with a dinner knife into a soft dough. Turn out onto a lightly floured work surface and knead briefly until smooth and soft. Gather into a ball, flatten into a disc, then wrap and chill for a few hours.
2. On a floured work surface, rollout the dough to a thickness of 2-3mm. Press into the tin, then trim away the excess. Chill while you make the filling.
3. Combine the sugar, 325ml water and the lemon zest in a small, heavy saucepan over a low heat and stir to dissolve the sugar. Bring to the boil, then reduce the heat to low and simmer until you have a thick syrup. Remove from the heat and cool until just warm.
4. Heat the oven to 160°C fan/gas 4 and put a baking sheet inside to heat up. In a bowl, beat the butter with an electric mixer until soft, then beat in the ground almonds. In another large bowl, whisk the egg yolks until creamy. Gradually pour in the sugar syrup, whisking constantly, then whisk until the mixture has doubled in volume. Add the almond mixture and the flour, then beat until smooth.
5. Scoop the filling into the tart case. Bake on the hot baking sheet for 35-40 minutes until lightly golden and a skewer pushed into the centre comes out clean. Transfer to a wire rack and cool in the tart tin. Remove the tin sides and slide the cooled tart onto a serving plate. Serve at room temperature.