Prep 25 mins
Cook 10 mins
Muhallabieh is typically a Lebanese dessert but is popular all over the Middle East in various forms. The best way I could describe it is that it tastes like chocolate covered turkish delight!!! This is a particularly good but very sweet version :) I sometimes like to use almonds in place of the hazelnuts, I also double the rose water & the cocoa powder. I also like to omit the condensed milk & just use all milk (including milk in place of the water) & then sweeten which means that the tart is no longer sickly sweet! Chilling time not included..
For the base
- 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
- 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.
- 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.
- Pour the hot mixture over the prepared base and set it aside to cool in room temperature.
- 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.
- Tip: For a better garnish; pipe the whipped cream using a piping bag with a star nozzle and garnish with strawberry and mint leaves.