Garbanzo Lemon Tart with Moscatel de Chipiona

I had placed some garbanzo beans to soak overnight two nights ago with the full intention of making hummus, which I love. But last night I was rummaging through old recipes that I have written down from my mother, and I found one that intrigued me.
Garbanzos may seem like a strange ingredient for a sweet dish, but this actually tastes delightful, and you cannot pick out the bean flavour at all.
Garbanzo Lemon Tart with Moscatel de Chipiona (Tarta de Garbanzos con Moscatel de Chipiona)
Ingredients
  • 250g garbanzos beans, soaked overnight and cooked
  • 10 eggs
  • 275g honey
  • zest of a large lemon
  • juice of half lemon
  • 3/4 cup Moscatel de Chipiona*
  • 3 tablespoons of honey
  • juice of half lemon
Process
Preheat oven to 200C.
Soak the garbanzo beans in plenty of water overnight. Drain and cook in fresh water, without salt, until tender. Once the garbanzo beans are cooked, drain and allow to cool at room temperature. In a blender, grind thoroughly.
With a hand mixer (or in a blender), whisk 8 egg yolks and 2 whole eggs. (Reserve the egg whites.) Add the honey, blend well. Add the lemon zest, lemon juice and ground garbanzo beans and blend well.
Butter and line with parchment paper a spring-form baking pan. Pour the mixture into the pan. Bake at 200C for 40-45 minutes, or until an inserted knife comes out clean.
Remove the cake from the oven and allow to cool about 15 minutes. Pour the Moscatel over the cake, fully drenching it. Allow to soak and cool thoroughly before removing from pan. Once the cake is cool, remove from pan and remove the parchment paper from the cake.
Place on serving platter.
Beat the reserved egg whites, until soft peaks form. Add 2-3 tablespoons of honey, depending on how sweet you desired the meringue, and the juice of half a lemon. Continuing mixing until stiff peaks form. Pour into a piping bag and pipe onto a cookie sheet lined with parchment paper. Pipe into desired shapes (I made little star-shaped mounds). Bake at 160C for about 2 minutes or until golden brown. Watch carefully, as they can burn quickly.
Decorate the sides of the cake with the meringue mounds and garnish with marigold leaves.
*Moscatel is a sweet wine made in the province of Cadiz, and originates in the region of Jerez, more specifically in the town of Chipiona. I’ll write more about this wine in another post.