Peanut Butter Chocolate Cream Tart

For the crust:
Preheat the oven to 350°F. Stir together the cookie crumbs, flour and salt in a medium bowl. Add the melted butter and toss with a fork until well combined. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch round tart pan with a removable bottom. Bake for 10 to 12 minutes or until the edges are golden brown. Remove from the oven and let it cool completely.

For the filling:
Reduce the oven temperature to 275°F. Place the chocolate in a medium-sized heatproof bowl.

Combine the heavy cream, milk and sugar in a small saucepan over medium heat and bring to a gentle simmer. Gradually add the cream mixture into the chocolate and whisk until the chocolate is melted and the mixture is smooth.

Whisk the eggs in a large bowl. Gradually add the chocolate mixture into the beaten eggs and whisk until well combined. Stir in the salt and vanilla extract.

Pour the mixture into the cooled crust. Bake for 45 minutes to 1 hour, until the edges are set and the center jiggles only slightly when gently shaken. Remove from the oven and let it cool completely. Sprinkle the peanuts over the top and serve.