Preheat oven to 180ºC.
Place the cocoa, flour, butter or margarine and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the egg yolks and water to form a dough.
Flatten into a disc, wrap in plastic and refrigerate for 1 hour.
Roll the pastry out to 3mm thick and line a 24cm loose-bottomed tart tin, trimming the edges and prick the base with a fork.
Refrigerate again for 30 minutes then *blind bake for 15 minutes, remove the paper and weights and bake for another 10-15 minutes until crisp.
Allow to cool.
Spread the base with the chocolate spread.
Make the filling by beating the cream cheese, icing sugar and salt until fluffy then beat in the peanut butter and vanilla.
Fold in the whipped cream gently and spoon into the chocolate crust.
Drizzle with melted chocolate spread, peanut butter, caramel and decorate with chopped chocolate bars.
*Blind baking refers to the process of placing baking paper inside the lined tart tin the filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up. Recipe reprinted with permission of TheKateTin. To see more recipes, click here.