Preheat the oven to 350 degrees.

In a food processor, pulse the graham crackers until you get fine crumbs.

Add in the melted butter and brown sugar and pulse to combine.

Press the crumbs into a tart pan with a removable bottom until you get an even layer.

Place the pan in the oven and bake for 10 minutes.

Remove and allow to cool completely.

To make the ganache, place the heavy cream in a microwaveable container and heat until the cream is simmering, but not boiling.

Pour the cream over the chocolate and sugar and let sit for 2 minutes before whisking until smooth.

Add in the vanilla and whisk to combine. Pour the chocolate into the cooled graham cracker shell and place in the refrigerator for 1 hour to chill.

To make the meringue, place the egg whites, sugar and salt into a heat proof bowl and place over a pan of shallow water to create a double boiler.

Whisk the mixture slowly while heating.

When the sugar fully dissolves, remove from heat and beat with an electric mixer until the mixture forms stiff peaks.

Place the meringue into a piping bag with tip of choice (9 FT shown) and create whatever design desired on top of the chocolate.

To gently brown the top of the meringue, either use a kitchen torch and go over the top of the tart or place in an oven under the broiler for a minute–watch very closely to prevent burning!