Chocolate & Hazelnut Muhallabieh - Middle Eastern Cream Tart

Recipe by Um Safia
READY IN: 35mins
SERVES: 8-10




  • 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.