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1
Note the assembled tart requires at least 2 hours of chill time.
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2
Pulse graham crackers and pretzels in a food processor into a very fine crumb. You should end up with about 11/4 cups of crumbs.
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3
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.
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4
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 the bottom and up the sides of a 9-inch tart pan with a removable bottom.
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5
Transfer pan to freezer while you prepare filling.
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6
In a large bowl or the bowl of a stand mixer fitted with paddle attachment, blend cream cheese, peanut butter and sweetened condensed milk until well combined.
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7
In a separate medium bowl, beat heavy cream until soft peaks form. Gently fold whipped cream into peanut butter mixture until well combined.
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8
Spread peanut butter mixture evenly on top of crust in tart pan. Transfer to fridge while you prepare the ganache topping.
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9
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.
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10
Use a spatula to gently spread ganache over top of the tart. Sprinkle Spanish peanuts around edges of tart, if desired. Chill in fridge for at least 2 hours or overnight.
