Ingredients
10 graham crackers, broken into pieces
6 tablespoons unsalted butter, melted
3 ounces best-quality milk chocolate, finely chopped, plus more for curls
1 3/4 cups heavy cream
3/4 cup creamy peanut butter
1/2 cup cream cheese (4 ounces)
1/3 cup sweetened condensed milk
Preparation
Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling.
Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in bottom of prepared crust; refrigerate until set, 30 minutes.
Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.
Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
Spoon mixture into prepared crust; refrigerate 2 hours and up to overnight. Remove tart from refrigerator 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.
