Makes 1 10-inch tart

Crumb Crust:

2 cups chocolate cookie crumbs (any crème filled chocolate sandwich cookie will do, finely ground in a food processor)

7 tablespoons unsalted butter, melted

 

  1. Place the cookie crumbs and melted butter into a medium mixing bowl. Using a spoon combine the mixture until it is the consistency of moist sand.
  2. Press the crumbs evenly onto the bottom and sides of a greased 10-inch false bottom tart pan. Place the tart pan on a sheet pan with sides and chill in the refrigerator until needed.

 

Filling (Peanut Butter Layer):

4 tablespoons unsalted butter

2 tablespoons (1 ounce) cream cheese

2 tablespoons light corn syrup

1 teaspoon vanilla extract

1 cup creamy peanut butter

3/4 cup sifted confectioners’ sugar

 

  1. In the bowl of an electric mixer using the paddle attachment, combine the butter, cream cheese, corn syrup, vanilla, and peanut butter until smooth and creamy.
  2. On low speed, add the confectioners’ sugar and blend until light and fluffy. Using an offset spatula, spread filling evenly over the bottom of the chilled crumb crust.
  3. Place the tart back into the refrigerator to set.

 

Chocolate Layer:

1 cup heavy cream

1 tablespoon granulated sugar

1 tablespoon light corn syrup

1 1/2 cups (9 ounces) semisweet chocolate chips

 

  1. Whisk together the heavy cream, sugar, and corn syrup in a heavy medium saucepan. Bring the mixture to a boil.
  2. Remove from the heat and whisk in chocolate chips.
  3. Allow the mixture to cool for 10-15 minutes and pour evenly over the peanut butter filling.
  4. Chill the tart for 2-3 hours or until the chocolate layer has firmed up.
  5. Remove from the tart pan and place onto a serving platter.