• Cheese mozzarella, low salt 600.0 g
  • Sugar 60.0 g
  • Full fat milk 600.0 ml
  • Corn flour 30.0 g
  • Rose water 40.0 ml


  • Icing sugar 30.0 g
  • Oats biscuit sweet 500.0 g
  • Rose water 15.0 ml
  • Butter, melted 150.0 g
  • Konafa dough 200.0 g
  • Chocolate tart shell, cooked 10.0 pc


  • Water 125.0 ml
  • Sugar 250.0 g
  • Lemon, juice 10.0 ml
  • Rose water 20.0 ml


  1. Cheese:

    • Soak grated cheese overnight in cold water.
    • Remove from water and drain well.
    • Put in a medium saucepan and start cooking on low heat while stirring constantly, add the sugar.
    • Meanwhile, bring ¾ of the milk to a simmer, make a slurry with the rest of the milk and the cornflour, add to the simmering milk and thicken.
    • While cheese melts, add the milk mixture to cook the cheese to a soft elastic texture.
    • Add the rose water.
    • Remove from heat and fill in chocolate tart shells.
  2. Crust:

    • Brush the Kunafa dough and roll it, bake in the oven until golden brown, remove and sprinkle with icing sugar, set aside for garnish.
    • To prepare the crust, crush oats biscuits then add the rose water and melted butter. Place on top of tart - bake the tart for 10 minutes at 180°C.
    • Remove from the oven and top it with the Kunafa dough.
  3. Syrup:

    • Bring water and sugar to a simmer until sugar is completely melted, add lemon juice and rose water, stir and remove from heat, cool down and use to drizzle on top of the ready tart.
  4. Plating:

    • Top with vanilla ice cream and Carte D’or Professional Chocolate Topping.