Lightly grease or butter a 10 inch tart tin with removable bottom.
To make the base, blitz the cookies in a food processor to make a fine crumb. Combine with the sugar, milk powder and salt in a medium bowl.
Whisk the cream into the melted butter and add to the dry ingredients, mixing to combine.
Press the mixture evenly into the base and sides of the tin. Refrigerate.
To make the filling, put the peanut butter, butter and brown sugar in a medium saucepan and melt over a medium heat. Stir it constantly and once it begins to bubble a little around the edges, take it off the heat.
Add the icing sugar, a few tablespoons at a time, mixing well after each addition until it is all combined. Put into the tart shell, pressing it out into an even layer. Refrigerate.
To make the ganache, bring the cream and the glucose syrup to the boil. Remove from the heat and dump in the chopped chocolate all at once. Allow this to stand for 1 minute.
Using a rubber spatula, stir the ganache, starting in the middle and working outwards until all the chocolate and cream is combined and the ganache is smooth and shiny.
Pour the ganache over the top of the peanut butter filling and spread out evenly. Refrigerate for at least an hour, or until set.
Optionally, serve this tart with whipped cream and chopped peanuts or a peanut praline.
Keep refrigerated. Serves 10 - 12.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/11/18/peanut-butter-cup-tart/