Silky Smooth Peanutbutter Mousse Tart

Pulse the cookies in a food processor and measure out 2 ½ cups.
Pour the crumbs into a bowl and add the sugar and the melted butter and mix with a fork until the crumbs hold together. Don't add so much butter that the crumbs become greasy.
Press the crumbs into a 9" tart pan with a removable bottom. I like to start with the sides by spooning about half the crumbs around the edge and preesing them up the sides. Nextsprinkle the remaining crumbs on the bottom and press very well until the crust is smooth. Place in the refridgertor to chill. This can be done the day before.

Finely chop the chocolate and place in a bowl.
Heat the cream until almost boiling and pour over the chocolate. Shake the bowl so that the chocolate is submerged. Let sit for about 2 minutes to allow the chocolate to completely melt.
After 2 minutes, whisk the chocolate and cream until smooth. Pour the ganace into the chilled cookie crust.
Sprinkle with the chopped peanuts and place in the freezer to set while you prepare the mousse.

In a small saucepan place the ¼ cup of Farmland Fresh Dairies Heavy Cream, the sugar and the egg yolks. Whisk to combine.
Place the saucepan over medium heat and whisk the mixture until it begins to thicken.
Place the peanutbutter in a large bowl.
Strain the custard mixture into the bowl with the peanutbutter and mix until combined. Let the mixture cool to room temperature.
Whip the ½ cup of heavy cream until you have stiff peaks.
Gently fold the whipped cream into the cooled peanutbutter mixture until you can longer see any streaks of whipped cream.
Spread the peanutbutter mousee onto the chcolate ganache.
Place in the refrigerator to chill over night.

Place the melted chocolate in a parchment paper cone, snip of the tip to create a small opening. Decorate the top of the tart with a decorative design. I've done spirals. You can also just drizzle the melted chocolate over the tart with a spoon.
Place the heavy cream, powdered sugar and vanilla in the bowl of a food processor. Process until the cream looks smooth and holds a peak. Be careful not to over mix.
Place the whipped cream in a pastry bag fitted with an open star tip and pipe around the edge of the tart. You can also just serve the whipped cream seperate from the tart and everyone can garnish their own slice.