Chocolate & Hazelnut Muhallabieh - Middle Eastern Cream Tart

• 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

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.

base, digestive biscuits, butter, filling, condensed milk, water, cornflour, cocoa powder, water, double cream, hazelnuts

Taken from www.food.com/recipe/chocolate-hazelnut-muhallabieh-middle-eastern-cream-tart-289627 (may not work)