Preheat the oven to 350°F

In a medium-size bowl, mix with a spatula or wooden spoon, the powdered sugar, vanilla, egg yolks and sea salt. Add the butter and mix to a smooth consistency. Add the flour, cocoa and cornstarch and stir until the dough forms a smooth ball.

Transfer the dough to an 11-inch tart pan with removable bottom. With your fingers and a tablespoon, press the dough evenly across the bottom and up the sides of the pan. I also used the bottom of my metal measuring cup. Prick the crust, bottom and sides, with a fork set the tart pan on a baking tray and transfer to the freezer for 30 minutes.

Remove the baking sheet with the crust from the freezer, spray a piece of aluminum foil with non-stick spray and press the sprayed side of foil very tightly against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.

Bake for 15 minutes. Carefully remove foil and pie weights. Continue to bake uncovered for another 15 minutes. Remove from the oven and allow to cool on a wire rack before filling.

In a medium mixing bowl whip the cream, 1/4 cup sugar, and the vanilla until firm peaks form; set aside. In a large mixing bowl beat cream cheese and peanut butter till light and fluffy. Add 3/4 cup sugar and beat till smooth and creamy. Fold the reserved whipped cream mixture into the peanut butter mixture and spoon it evenly into the cooled crust and smooth the top.

In a small saucepan over medium heat, add the cream and corn syrup then bring to a simmer, stirring to combine. Remove from the heat and add the chocolate, cover and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.

Pour the glaze on the center of the tart, quickly and carefully pick up the tart and tilt it from side to side allowing the glaze to flow to the edge. Continue tilting until the surface of the tart is completely covered. Do not use a spatula to spread the glaze as it will mar the surface.

In a small dish, add the peanut butter and zap in the microwave for 5-10 seconds until melted.

Spoon and drizzle the melted peanut butter on top of the filling and with a knife-tip create swirls on the surface by dragging the knife-tip through and around in the chocolate.

Refrigerate for 2-4 hours to set. Let it sit 10 minutes at room temperature before cutting.