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)
Granulated Sugar (1 Tbsp)
until you have a course uniform crumb.
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.
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.
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.
Cream Cheese (3/4 cup)
Peanut Butter (1/2 cup)
together until light and fluffy.
Powdered Confectioners Sugar (1/3 cup)
Sweetened Condensed Milk (1/4 cup)
Pure Vanilla Extract (1 tsp)
. Beat until combined and smooth.
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.