Peanut Butter Tarts

Preheat oven to 350 degrees F (180 degrees C).

In a food processor, pulse together Nilla Wafers (140 g), Unsalted Peanuts (75 g), and Granulated Sugar (1 Tbsp) until you have a course uniform crumb.

Drizzle in Unsalted Butter (85 g) and pulse a few times to combine.

Using eight 4-inch mini tart pans with removable bottoms, add 1/4 cup of crumb mixture to tart pan and evenly spread over the bottom and up the sides, pressing lightly to compact. Place prepared tart shells on a large baking sheet and bake for 10 minutes.

Remove and allow to cool at room temperature.

Heat Heavy Cream (90 mL) in a small sauce pan or microwave until hot. Pour over Semi-Sweet Baking Chocolate (85 g) allow to sit for 1-2 minutes to melt.

Add Sweetened Condensed Milk (2 Tbsp) and whisk until smooth.

Scoop 1 tablespoon of ganache into cooled tart shells and spread out evenly over the bottom. Reserve remaining ganache for drizzling. Refrigerate tart shells for 15-20 minutes to firm up ganache.

Beat Cream Cheese (170 g) and Peanut Butter (160 g) together until light and fluffy.

Add Powdered Confectioners Sugar (35 g), Sweetened Condensed Milk (4 Tbsp), and Pure Vanilla Extract (1 tsp). Beat until combined and smooth.

Beat Heavy Cream (120 mL) until stiff peaks form. Fold into peanut butter mixture.

Scoop a full 1/4 cup of filling into each tart shell, smooth out the top as desired. Chill for at least an hour.

Drizzle remaining ganache over tarts and garnish with shaved chocolate and/or chopped peanuts. You may need to warm the reserved ganache for drizzling. Simply microwave under medium power, whisking at 10-second intervals.