Chocolate & Hazelnut Muhallabieh - Middle Eastern Cream Pie

Ingredients

For the base

• 250 g digestive biscuits, crumbled
• 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

1. 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. 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. 3

   Pour the hot mixture over the prepared base and set it aside to cool in room temperature.

4. 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. 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.