Begin by crushing the graham crackers into fine crumbs using a food processor or placing them in a zip-top bag and smashing with a rolling pin.
Mix the crushed graham crackers with the melted butter and sugar until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom and up the sides of your tart pan to form an even crust. Use the back of a spoon or your fingers to smooth it out.
Bake the crust in a preheated oven at 175°C (350°F) for about 10 minutes until it’s lightly golden and fragrant. Remove from the oven and let cool slightly while you prepare the filling.
Chop the dark chocolate into small pieces and melt it in a heatproof bowl set over simmering water, stirring gently until smooth and glossy. Remove from heat.
Warm the peanut butter slightly in the microwave or on the stove until it’s soft and easy to mix.
Fold the melted chocolate into the softened peanut butter until fully combined, creating a smooth, thick ganache.
Pour the ganache into the cooled crust, spreading it evenly with a spatula. Smooth the top for a polished finish.
Refrigerate the tart for at least 4 hours or overnight to allow the filling to set properly.
Just before serving, sprinkle a tiny pinch of sea salt on top for enhanced flavor. Slice with a warm, sharp knife for clean cuts.
Enjoy your luscious slice of chocolate peanut butter tart, savoring the creamy filling and flaky crust in every bite.