Begin by crushing your graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and smashing with a rolling pin. Transfer the crumbs to a mixing bowl.
Pour the melted butter over the crumbs and stir until the mixture is evenly coated and resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan to form an even crust. Chill in the fridge for about 15 minutes to set.
While the crust chills, melt the chopped dark chocolate in a double boiler or microwave in short bursts, stirring until smooth and glossy. Let it cool slightly.
In a mixing bowl, beat the eggs, sugar, vanilla, and peanut butter with an electric mixer until the mixture is smooth and slightly fluffy, about 2-3 minutes.
Gradually pour the melted chocolate into the peanut butter mixture, folding gently with a spatula until well combined and glossy.
Pour the rich filling over the chilled crust, smoothing the top with a spatula for an even surface. Tap the pan gently on the counter to remove any air bubbles.
Bake the tart in a preheated oven at 180°C (350°F) for 20-25 minutes, until the edges are set but the center still jiggles slightly when shaken.
Remove the tart from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a cooling rack and let it cool completely.
Once cooled, cover the tart with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set fully and develop its flavors.
Before serving, let the tart sit at room temperature for about 30 minutes. Slice with a sharp knife dipped in hot water for clean, neat pieces.
Enjoy your luscious chocolate peanut butter tart, with its shiny top, creamy filling, and crunchy crust—perfect for satisfying any sweet craving.