In a large bowl, cream together butter and sugar until well combined. Add in eggs and vanilla extract and mix well. Mix in flour and cocoa powder until dough comes together. Roll into a disk and chill for 30 minutes. Roll out the chilled dough and cut into rounds, press into greased mini tart pans. Bake at 375 F for 12 minutes. Cool completely.
Peanut Cream Filling:
Combine first six ingredients and whip until well combined. Fold in whipped cream. Spoon into tarts just below the edge.
Bring heavy cream, light corn syrup and water to a boil. Stir in milk chocolate until smooth. Let the glaze cool slightly, spread an even layer on top of the peanut butter filling and garnish with peanuts. Chill until glaze is set.
Nutrition information per serving:
Calories from Fat: 47
Trans fats: 0g
Recipe courtesy of Chef JJ Johnson