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.

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6 Comments

  1. Curiously, I found out a while ago that the Moscatel de Chipiona is not actually a fermented product*.

    * “Hay que diferenciar entre el moscatel de Chipiona y el de Málaga en cuanto a su elaboración se refiere. El moscatel de Chipiona no se somete a ningún proceso fermentativo por lo que, según la definición técnica de vino, no puede ser considerado como tal, al contrario de lo que sí ocurre con el moscatel de Málaga.” from http://es.wikipedia.org/wiki/Vino_moscatel

  2. Hello cosmicaug,

    First, thanks for stopping by and viewing the recipe and the blog! (How did you find the blog or recipe btw?)

    I'm actually from Chipiona, and have never heard of the moscatel not being a fermented wine. In fact, the bottle I have at home contains 16% alcohol, which I believe is indicative that it is indeed a fermented wine. A non-fermented “wine” would simply be a grape juice I think. And even what we call “mosto”, which is a “new” wine, is slightly fermented.

    However, just to be sure I do answer your comment correctly, I've sent an email to the Museo del Moscatel of Chipiona enquiring about this. I'll get back to you as soon as I hear from them. 😉

  3. Hey! I’ve been looking at all your delectable recipes and they all look amazing, is awesome to find an other paleo foodie that shares marvelous recipes, but I was actually convinced that chick
    peas were not paleo… you’ve surprised me with this recipe, so please tell me, do you include ‘garbanzo beans’ in your diet?

    1. Hi Cecile, Thank you for stopping by. What is your site, by the way? I’d love to read it too. I started my blog before Paleo and quickly transitioned to this lifestyle, after reading “The Wheat Belly” and a few other books and sources, such as Mark’s Daily Apple. I explain all of that in “Going Paleo”. This tart/cake I made before Paleo; and although it is delicious, it’s not Paleo. But I don’t want to delete any of the blog posts, so my transition can also be easily seen and serve as inspiration for others. I do not eat chickpeas or legumes, except occasionally in a humus. I would consider myself a 95/5 Paleo, whereby I indulge every once in a while in a few things that do not bother my digestive system, and do so when eating out or travelling. While at home, I’m 100% Paleo. I hope this helps! Please let me know if you have any other questions. 😉

  4. Hola Debra, buscando otra cosa sobre el moscatel de Chipiona he encontrado casualmente esta receta tuya. Tiene muy buena pinta, así que tendré que intentar hacer este pastel. Ya te cuento… Besitos guapa.

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