Chocolate & Hazelnut Muhallabieh - Middle Eastern Cream Tart

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 250 g digestive biscuits, ground
• 110 g butter, melted
• 397 g sweetened condensed milk (1 tin)
• 625 ml water
• 60 g cornflour
• 2 tablespoons cocoa powder
• 1 tablespoon rose water
• 125 ml fresh double cream, whipped
• 75 g hazelnuts, toasted and halved

Recipe

• 1 combine biscuit crumbs and butter in a bowl; rub the ingredients until well combined. place the mixture over the base and sides of a 26cm lose bottom tart tin and set in the fridge for 10 minutes.
• 2 meanwhile, add the sweetened condensed milk, water, cornflour and cocoa powder in a large saucepan; bring to boil with constant stirring until mixture thickens then add rose water and stir.
• 3 pour the hot mixture over the prepared base and set it aside to cool in room temperature.
• 4 spread the whipped cream over the cooled filling and sprinkle with the cracked hazelnuts on top and place in the fridge till the serving time.
• 5 tip: for a better garnish; pipe the whipped cream using a piping bag with a star nozzle and garnish with strawberry and mint leaves.