Crumble the graham crackers by pulsing them in a food processor or crushing them in a Ziploc bag.

Mix them with the melted butter until fully incorporated and they feel like damp sand.

Press the mixture into a 14” rectangular tart pan with a removable bottom. Press the sides in first, then press the remaining mixture into the bottom of the pan.

Place the tart crust into the fridge to chill, for about 30 minutes.

Finely chop the chocolate and place it in a large, microwave-safe bowl. Slice the butter into a couple pieces and sprinkle them on top.

Pour the hot cream on top and let sit for 5 minutes, then give it a stir. If the chocolate hasn’t fully melted, microwave it for 30 second intervals until melted, making sure to stir at each interval.

Pour the ganache into the pan and smooth the surface. Return the tart to the fridge for the ganache to set, about 2 hours. You can also leave it in the fridge overnight and continue with the ghosts the following day.

In a large bowl, beat the egg whites with an electric mixer until frothy. Slowly add the sugar while continuing to mix at medium-high speed. Keep beating until the meringue is no longer gritty when rubbed between your fingers and holds stiff peaks. Then add the vanilla extract and mix until combined.

Spoon the meringue into a piping bag fitted with a large, round piping tip.

Pipe ghosts onto the tart. I fit 3 ghosts per row. Once all of the ghosts have been piped use a tweezer (or very careful fingers!) to stick the candy eyes onto the ghosts.

Remove the sides of the tart pan by placing the tart on a couple jars and gently lowering the sides of the pan from the tart.

Then slice and enjoy!