Peanut Butter Tart

Preparation

1. Step 1

   Place the graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add the butter. Stir with a fork until thoroughly combined. Place the crumbs in a 13 3/4 × 4 1/4-inch rectangular tart pan with a removable bottom. Press the crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.

   Step 2

   Fill a large bowl with ice and water. Finely chop the chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over the chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in the ice bath until the ganache is cool, whisking constantly. Once cool, remove from the ice bath, and whisk until the ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.

   Step 3

   Combine the peanut butter, cream cheese, and sweetened condensed milk in a food processor; process until smooth. Transfer to a mixing bowl.

   Step 4

   In another bowl, whip 3/4 cup heavy cream to soft peaks. Add the whipped cream to the peanut butter mixture; whisk to combine.

   Step 5

   Spoon the mixture into the prepared crust; return to the refrigerator for 2 hours or overnight. Remove the tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip the remaining 1/2 cup cream. Top the tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.