Peanut Butter Tarts

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

In a food processor, pulse together Nilla Wafers (1 1/2 cups), Unsalted Peanuts (1/2 cup), and Granulated Sugar (1 Tbsp) until you have a course uniform crumb.

Drizzle in Unsalted Butter (1/3 cup) 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 (3 fl oz) in a small sauce pan or microwave until hot. Pour over Semi-Sweet Baking Chocolate (1/2 cup) 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 (3/4 cup) and Peanut Butter (1/2 cup) together until light and fluffy.

Add Powdered Confectioners Sugar (1/3 cup), Sweetened Condensed Milk (4 Tbsp), and Pure Vanilla Extract (1 tsp). Beat until combined and smooth.

Beat Heavy Cream (1/2 cup) 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.