Preheat oven to 350° F. Butter a 9" tart pan with a removable bottom
Mix the crumbs, sugar, and sea salt. Pour the melted butter over the top and stir until everything is combined
Turn the crumbs into the prepared pan and use your fingers to firmly press them along the bottom and up the sides. Poke some holes in the crust with a fork
Freeze the tart shell for 10 minutes
Place the tart shell on a baking sheet lined with parchment paper; bake about 10 minutes or until the crust has taken on some color
Remove the shell from the oven and allow it to cool completely
Peanut Butter Filling
Blend the peanut butter, cream cheese, coconut cream, maple syrup, vanilla extract, and sea salt in a blender or food processor until smooth.
Pour the filling into the tart shell, then transfer the tart to the fridge and allow it to chill for at least 3 hours (and up to overnight)
In a small saucepan, warm the milk and sugar until they’re hot but not yet simmering.
Pour the hot milk over the chocolate and stir until the chocolate is melted and the mix is glossy
Pour the glaze over the top of the tart, being careful to stop when it reaches, but doesn’t cover, the edges of the tart shell.
Transfer the tart back to the fridge and chill for at least 1 hour, or until the top is set.
Slice and serve.