Silky Peanut Butter Tart

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom. Cool completely on cooling rack, about 15 minutes.

Add 1 cup of cream to a large mixing bowl then use a hand blender to whip until soft peaks form. When you lift the beaters away from the cream, it should gently fall back onto itself.

Add cream cheese, peanut butter and sugar to another large mixing bowl, and then use the same hand mixer to blend until light and fluffy. You don't have to clean the beaters from the previous step.

Add about 1/4 of the whipped cream to the cream cheese and peanut butter mixture and stir until loosened a bit. Then, add the rest of the whipped cream and use a spatula or large spoon to gently fold the two together. You want this as airy as possible.

Spread the peanut butter filling over the cooled pie crust then set aside while you make the chocolate topping.

Add chocolate chips to a small bowl. Then, add the remaining 1/4 cup of cream to a small saucepan and heat until it just begins to simmer.

Pour the cream over the chocolate and leave it for 30 seconds then stir until the chocolate has melted and is smooth. If you need a bit of extra help melting the chocolate, just zap it in the microwave for 20 seconds then stir. Cool the chocolate until room temperature (5 minutes or so).

Pour the chocolate on to the top of the tart and quickly spread the chocolate out into an even layer. Refrigerate the tart for at least 30 minutes before indulging.