Tart Crust

1. Blend graham crackers in a food processor until they are a fine, sandlike consistency. Add in melted butter and sugar and blend until the crumbs start to clump together.
2. Pour the crumbs into a 9 inch tart pan and carefully spread them out. Use a small measuring cup to press the crumbs down until they cover the bottom of the pan and are compact. Bend your index finger and press it along the bottom edges of the pan to push the crumbs up the side while your other hand helps pat them into place.
3. Continue this process until the bottom is an even layer and the crumbs are evenly distributed and compacted along the sides, removing any that sit above the edges of the pan. Gently run a spoon along the bottom inside rim so the crust of each slice will be at a curved angle once cut. This helps prevent it from breaking. Place the pan in the freezer to chill.

Ganache

1. Place the chopped chocolate in a heat safe bowl.
2. Place the heavy cream in a pan and heat it, stirring occasionally, until it starts to simmer.
3. Pour the cream over the chocolate, let it sit for about 10 seconds and stir until it is fully combined.
4. Carefully pour the ganache into the chilled tart crust, spread it out to level it, but being careful not to let it flood the sides of the crust.
5. Gently place the tart in the fridge to chill for at least 4 hours.

Swiss Meringue

1. Once the tart is chilled and you're ready to serve it, stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.
2. Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 4-5 minutes until stiff peaks have formed.

Assembly

1. Carefully dollop the meringue onto the center of the tart and use an offset spatula to spread it out slightly.
2. Toast the meringue with a kitchen torch. Slice it into as many slices as you like and enjoy!