Chocolate & Hazelnut Muhallabieh - Middle Eastern Cream Tart - cooking recipe

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

Preparation

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.