One of the best desserts... EVER!

This is one of the best dessert recipes I have ever come across. The dessert is totally sinful and calorific but tastes absolutely devine!

Tarte de Natas - Portuguese Fresh Cream Cake

1lt Fresh cream, chilled
1 can sweetened condescend milk
10 sheets gelatin
1 Tbsp vanilla
200g Chocolate digestive cookies
2 Tbsps unsweetened cacao powder or 3oz melted dark chocolate
2 Tbsps unsalted butter, melted
2 Tbsps fine sugar

Crust

Crush the cookies in food processor until they are fine and crumbly, add cacao power, melted butter, 1/2 the vanilla and sugar. In a medium bowl, blend together by hand until the mixture binds together if you put pressure on it. It should be just a tiny bit moist, not wet or sticky, if you squeeze some in your hand and it doesn’t just try to bind together its too dry and you can add a little bit more butter. If its sticky add a few more cookie crumbs. The cream filling will soften the crust so better on the dry than wet side. Once the mixture is ready, press into the bottom of a spring form pan, the same you would use for a cheesecake. Pat the mixture firmly into the bottom to coat the base and come up just above the lip of the bottom seam that joins bottom and side of pan. Then refrigerate until filling is ready. * Note: You can replace the cacao power with 3oz melted dark chocolate, but if you do, you can omit the butter.

Gelatin mixture

In a small sauce pan, pour 1/4 quantity of cream. On low heat gently warm cream in sauce pan, then add gelatin and mix until completely dissolved, turn off heat and set aside to cool slightly and until rest of filling is ready. *Note: Gelatin comes in a variety of forms and strengths in different countries, 10 sheets here equals to about 18 grams, in North America this might equal about 2 of the knorr gelatin envelopes. Good rule of thumb is to check a regional no bake cheesecake recipe, and adjust to similar quantities, to be safe add a little extra as cream tends to need a bit more.

Filling

In large bowl pour remaining cream, sweetened condensed milk and rest of vanilla. Beat cream mixture until incorporated, then add cooled but not set gelatin mixture. Beat until just slightly fluffy and pour into chilled and prepared spring form pan. Cover and place in coldest part of refrigerator overnight.