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Nutrition Facts
Serving Size 1 (211g) Recipe makes 8 servings The following items or measurements are not included below: rose water
Calories 503
Calories from Fat 269		(53%)
Amount Per Serving		%DV
	Total Fat 29.9g	46%
	Saturated Fat 14.5g	72%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 387mg		16%
Potassium 454mg		12%
Total Carbohydrate 53.6g		17%
	Dietary Fiber 1.6g	6%
	Sugars 27.5g
Protein 8.4g		16%
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*** Ramadan ~ Day 1 ***

Um Safia

Chocolate & Hazelnut Muhallabieh - Middle Eastern Cream Tart

Recipe #289627 | 35 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Um Safia
Mar 2, 2008

Muhallabieh is typically a Lebanese dessert but is popular all over the Middle East in various forms. The best way I could describe it is that it tastes like chocolate covered turkish delight!!! This is a particularly good but very sweet version I sometimes like to use almonds in place of the hazelnuts, I also double the rose water & the cocoa powder. I also like to omit the condensed milk & just use all milk (including milk in place of the water) & then sweeten which means that the tart is no longer sickly sweet! Chilling time not included..

SERVES 8 -10 (change servings and units)

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

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.