Peanut Butter Tart

1. crush graham crackers in food processor. Transfert to a med. bowl and add the butter (melted). Stir and press into a 13.75in x 4.25in tart pan. chill. 2. Fill a large bowl with ice water. Finely chop 3 oz. of chocolate, place it in a med. bowl. Place 1/2 cup cream in a small saucepan over med. heat, bring just to a boil. Poor over chopped chocolate, allow to sit for 5 mins. Whisk to combine. set med. bowl in ice bath whisk constantly until ganache is cool and just a spredable consistancy. Spred over the bottom of the crust. chill. 3. Combine peanut butter, cream cheese, and sweetened condensed milk in the food processor; process until smooth. Transfer to a mixing bowl. 4. Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine. 5. Spoon mixture into prepared crust. chill for 2 hours. 6. To garnish Whip remaining cream (1/2 cup) to med peaks. You may add sugar to taste. Dollop whipped cream on tart and shave the remaining chocolate (1 oz.). sprinkle on top.