10 Whole Graham crackers, broken into pieces
6 Tablespoons butter, melted
3 Ounces rich milk chocolate, plus extra for chocolate curls
1 3/4 Cups heavy cream
3/4 Cup creamy good quality peanut butter
1/2 Cup Cream cheese (4 ounces)
1/3 Cup sweetened condensed milk
1/4 Teaspoon coconut flavoring
1/4 Nestle chocolate chips (or to taste!)
Crush graham crackers until they are fine in texture, transfer to a medium bowl and add melted butter and coconut flavoring. Stir with a fork to combine. Place crumbs in a 13 3/4 x 4 1/4 inch rectangular tart pan or a 13 x 9 inch baking pan. Press crumbs up the sides of the pan to form the edge if using a tart pan and press evenly over the bottom of the pan. Place the pan in the refrigerator until ready to fill.
Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold it’s shape –
Combine peanut butter, cream cheese, and sweetened condensed milk in a mixing bowl or food processor –
Whip 3/4 cup heavy cream into soft peaks. Add whipped cream to peanut butter mixture and whisk to combine. Fold in chocolate chips.
Spoon mixture into prepared crust and refrigerate for 2 hours or overnight. If using a tart pan, transfer tart to a serving platter. Decorate tart with freshly whipped cream and chocolate shavings. Keep refrigerated until served.