1. Prepare crust. Preheat oven to 350degreesF. Spray a 9-inch pie pan or a tart pan with removable bottom with vegetable cooking spray.
2. Place peanuts in a food processor and chop coarsely. Remove 1/4 cup and reserve. Add vanilla wafers to food processor and process until coarse crumbs form. Add melted butter and pulse until crumbs are fully moistened.
3. Transfer crumb mixture to prepared pan. Press crumbs onto the bottom and up the sides of the pan. Bake 15 minutes or until crust is golden brown. Transfer to a rack to cool completely.
4. Prepare filling. Melt white chocolate in the top of a double boiler or a metal bowl set over a pot of barely simmering water, stirring frequently until just melted. Remove bowl from heat and stir chocolate until smooth. Chocolate should be just warmer than body temperature. Cool slightly.
5. Using an electric mixer, beat cream in a medium bowl until soft peaks form. Pour cooled melted chocolate into cream in two additions, beating for a few seconds each time to blend. Pour filling into cooled tart shell. Chill until filling is set, about 4 hours. (May be made up to 2 days in advance; keep refrigerated until ready to serve.)
6. Just before serving, sprinkle reserved 1/4 cup chopped peanuts over top of the tart. Serve chilled.
Source: fresh magazine January, February 2010