Recipe I got from this site.. http://foodivakitchen.blogspot.com/2010/12/festive-no-bake-peanut-butter-tart.html Food Diva’s Kitchen
No-Bake Peanut Butter Tart
Makes one 13 ¾ by 4 ¼ -inch tart
Ingredients:
10 graham crackers or Digestives
6 tablespoons unsalted butter, melted
3 oz good quality dark chocolate, plus more for shaving
1 ¾ cups heavy cream
3/4 cup creamy peanut butter
1/2 cup (4 oz) cream cheese
1/3 sweetened condensed milk
Method:
1. Place biscuits in a food processor and pulse until they turn into fine crumbs. Transfer to a bowl, add butter and stir until combined.
2. Place crumbs in a rectangular tart pan (ideally) with a removable bottom. Press crumbs up the sides of the pan with your fingers to form the edge of the tart, then press evenly with the back of a spoon over the bottom of the pan. Chill in the refrigerator while making the filling.
3. Chop the chocolate into small chunks and place in a medium bowl. Place 1/2 cup of the cream in a small pan over medium heat and bring to a boil. Pour over the chocolate, set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set bowl in an ice bath (a bowl filled with ice and water) until ganache is cool, whisking constantly.
4. Once cool, remove from ice bath and whisk until 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.
5. Combine peanut butter, cream cheese and condensed milk in a food processor and process until smooth. Transfer to a mixing bowl.
6. Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture, whisk to combine.
7. Spoon the mixture into the prepared crust, return to the refrigerator for 2 hours or overnight. Remove tart and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream and spoon dollops of this on top of tart. Use a vegetable peeler to shave chocolate curls for garnish.
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