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1
Blend first 3 ingredients in processor to combine.
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2
Add butter; using on/off turns, cut in until coarse meal forms.
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3
Add egg yolk, cream, and vanilla extract; process until moist clumps form.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and chill at least 1 hour and up to 1 day.
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6
Preheat oven to 350F.
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7
Roll out dough on lightly floured surface to 11-inch round.
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8
Transfer dough to 9-inch fluted tart pan with removable bottom.
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9
Fold in overhang to form double-thick sides.
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10
Pierce dough all over with fork; freeze 15 minutes.
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11
Bake crust until golden brown, about 25 minutes.
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12
Transfer to rack and cool completely.
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13
(Can be made 1 day ahead.
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14
Store airtight at room temperature.)
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15
Stir 1/3 cup brown sugar, 3 tablespoons cream, and butter in medium saucepan over medium heat until sugar dissolves.
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16
Cool completely.
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17
Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth.
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18
Stir in brown sugar mixture.
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19
Using electric mixer, beat remaining 2 tablespoons brown sugar and 1/4 cup cream in another medium bowl until peaks form.
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20
Fold into peanut butter mixture.
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21
Transfer to crust; smooth top with spatula.
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22
Chill until set, about 3 hours.
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23
Stir brown sugar, butter, 1/4 cup water, 2 tablespoons cream, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves.
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24
Increase heat to high and boil without stirring until candy thermometer registers 238F, about 7 minutes.
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25
Remove from heat.
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26
Stir in remaining 2 tablespoons cream and peanuts.
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27
Cool just to lukewarm, about 15 minutes.
-
28
Pour glaze atop filling, smoothing with spatula.
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29
Chill tart until set, about 30 minutes.
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30
(Can be made 1 day ahead.
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31
Keep chilled.)
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32
Cut into wedges and serve.
