Chocolate & Hazelnut Muhallabieh - Middle Eastern Cream Tart
Ready In: 35 mins
Serves: 8-10
Ingredients
For the base
- 250 g digestive biscuits, ground
- 110 g butter, melted
Filling
- 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
Directions
- 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.
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