Chocolate Peanut Butter Tart

Ingredients

• 8 sheets graham crackers (each measures 5 x 2 1/2 inches)
• 25 small pretzel twists
• 1/3 cup unsalted butter
• 6 ounces cream cheese (softened)
• 1 cup creamy natural peanut butter
• 1/3 cup sweetened condensed milk (plus 2 tablespoons )
• 3/4 cup heavy cream (cold )
• 1/2 cup heavy cream
• 6 ounces semisweet chocolate chips
• Spanish peanuts (for topping (optional))

Instructions

1. 1

   Pulse graham crackers and pretzels in a food processor to a very fine crumb. You should end up with about 1 1/4 cups crumbs.

2. 2

   In a small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, until butter foams and then begins to turn brown. Keep stirring until butter is a deep golden brown.

3. 3

   In a small bowl, stir crumbs with butter until well combined. Use the bottom of a drinking glass to press mixture firmly and evenly into bottom and sides of a 9-inch tart pan with a removable bottom.

4. 4

   Transfer pan to freezer while you prepare filling.

5. 5

   In a large bowl or bowl of a stand mixer fitted with paddle attachment, blend cream cheese, peanut butter and sweetened condensed milk until well combined.

6. 6

   In a separate medium bowl, beat heavy cream until soft peaks form. Gently fold whipped cream into peanut butter mixture until well combined.

7. 7

   Spread peanut butter mixture evenly on top of crust in tart pan. Transfer to fridge while you prepare ganache topping.

8. 8

   In a small saucepan, bring heavy cream to a boil. Remove from heat and pour over chocolate chips in a small bowl. Stir vigorously until smooth and glossy. Allow mixture to cool to room temperature.

9. 9

   Use a spatula to gently spread ganache over top of tart. Sprinkle Spanish peanuts around edges of tart, if desired. Chill in fridge for at least 2 hours or overnight.