Portuguese Custard Tarts with Chocolate Crust

1.Preheat the oven to 200°C (390°F).

2.In a saucepan, combine the natas frescas, leite condensado, and egg yolks. Heat the mixture over low heat, stirring constantly until it thickens. Remove from heat and set aside.

3.In a food processor, crush the Bolacha Maria until fine crumbs are formed. Melt butter and mix it with the crumbled biscuits to form the crust.

4.Press the biscuit mixture into the base of each tart mold to create a crust. Bake for 5 minutes.

5.Meanwhile, soften the gelatin leaves in cold water. In a separate bowl, mix the chocolate powder and Açúcar branco.

6.Heat the softened gelatin in a small pan until dissolved. Add the gelatin mixture to the chocolate powder and sugar, stirring well.

7.Fill each tart mold with the custard mixture (step 2) and top with the chocolate gelatin mixture.

8.Refrigerate the tarts for at least 3 hours to set. Serve chilled and enjoy the delicious Portuguese Custard Tarts with Chocolate Crust!