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1
Place the graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed.
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2
Transfer to a medium bowl, and add the butter.
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3
Stir with a fork until thoroughly combined.
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4
Place the crumbs in a 13 3/4 x 4 1/4-inch rectangular tart pan with a removable bottom.
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5
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.
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6
Place in the refrigerator while making the filling.
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7
Fill a large bowl with ice and water.
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8
Finely chop the chocolate, and place in a medium bowl.
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9
Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil.
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10
Pour over the chopped chocolate, and set aside for 5 minutes to yield chocolate ganache.
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11
Whisk to combine.
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12
Set in the ice bath until the ganache is cool, whisking constantly.
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13
Once cool, remove from the ice bath, and whisk until the ganache is just thick enough to hold its shape; do not overbeat.
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14
Spread in the bottom of the prepared crust, and return to the refrigerator until set.
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15
Combine the peanut butter, cream cheese, and sweetened condensed milk in a food processor; process until smooth.
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16
Transfer to a mixing bowl.
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17
In another bowl, whip 3/4 cup heavy cream to soft peaks.
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18
Add the whipped cream to the peanut butter mixture; whisk to combine.
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19
Spoon the mixture into the prepared crust; return to the refrigerator for 2 hours or overnight.
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20
Remove the tart from refrigerator, and transfer to a serving platter 10 minutes before serving.
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21
Whip the remaining 1/2 cup cream.
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22
Top the tart with dollops of whipped cream.
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23
Use a vegetable peeler to make chocolate curls for garnish.
