Vegan Chocolate Peanut Butter Cup Tart

Name: Vegan Chocolate Peanut Butter Cup Tart
Ingredients: For the crust; 10 tablespoons (140 grams) vegan butter (room temperature) or solid coconut oil*; 1/2 cup (100 grams) cane sugar; 1/2 teaspoon vanilla extract; 1 1/4 cups (180 grams) unbleached, all purpose flour; 1/4 cup (24 grams) cocoa powder; For the filling and glaze; 1 cup (190 grams) creamy peanut butter (Jif or Skippy is fine!); 8 ounces (227 grams) vegan cream cheese; 1 5.4-ounce can coconut cream (or the cream from a can of coconut milk, but be very careful to use it straight from the fridge and drain off the extra liquid—you’re aiming to use the cream only); 1/2 cup maple syrup; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt; 4 ounces (113 grams) vegan dark chocolate, chopped; 1/2 cup non-dairy milk (coconut, almond, and soy all work well); 2 tablespoons cane sugar