3 Layer Peanut Butter and Chocolate Ganache Tart
  
 
 Step 3:

Pat into a round disk, wrap in plastic wrap, and refrigerate for 1 hour.
 
 Step 4:

After 1 hour, bring it out, and roll it out to make a 13-14" disc.

Carefully drop it in a 9" cake pan (you can also use a tart pan, I just don’t have one and this works ok). Make the sides as high as you can, and fold the dough back over itself on the sides so you have doubly-thick side crust. Poke holes in the bottom with a fork and refrigerate for another hour.

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