These tarts for two start with a cinnamon accented peanut crust as the base for a smooth peanut butter mousse flavored with the signature tastes of the snickerdoodle cookie. A chocolate milk ganache is added on top as a nod to the classic pairing of milk and cookies.
Mix peanuts, sugar, and butter in medium bowl. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among 4 (4") tart pans with removable bottoms. Press firmly onto bottom and up sides of each tart pan
Bake tart crusts and peanut mixture together in preheated 350ºF oven 8 minutes. Cool on wire racks.
Meanwhile, microwave chocolate milk in medium microwavable bowl on HIGH 45 seconds. Add chocolate; stir until chocolate is completely melted and mixture is smooth. Set aside.
Beat peanut butter, sweetened condensed milk, vanilla, and cinnamon in large bowl with electric mixer on medium speed until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.
Refrigerate 1 hour or until chilled. Sprinkle with toasted peanut crumble before serving.
To crush peanuts: Place peanuts in large resealable plastic bag. Pound with a rolling pin, mallet or heavy skillet until lightly crushed.