Beat salted butter with icing sugar until creamy.

Slowly add in vanilla essence and beaten eggs.

Add in flour and mix until all well blended.

Roll a small ball of the mixture and press gently to the tart mould.

Bake the tart pastry at 160°C about 20 minutes.

Remove from mould when it is cool.

Put the Yogood Crunchy Peanut Butter into a pastry bag.

Melt the dark chocolate with milk in a double boiler on heat proof bowl. When mixture cool down, put the mixture into the pastry bag.

Put the mixture of cream cheese into the pastry bag.

Layer the bottom by squeezing Yogood Crunchy Peanut Butter generously followed by chocolate mixture and cream cheese on top.

Bake it at 160°C about 10 minutes.

For better texture, refrigerate the tart overnight and serve it next day.