Pulverize graham crackers in a food processor until finely ground into crumbs

Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients.

Pour 2 tablespoons of the mixture into 1/2 pint mason jars.

Firmly pack crumbs into the bottom of the jar.

 pre-bake the crusts, at 335F for 7-10 minutes. 

Allow to completely cook prior to adding the filling.

Set a double boiler atop a saucepan half-full of simmering water.

our in the cream and warm it for 3 or 4 minutes, then whisk in the vanilla, sugar, and salt. Continue whisking until the sugar is dissolved.

Spoon a bit of hot cream into the egg yolks to temper them, then pour the eggs into the double boiler, stirring continuously for 2 to 3 minutes.

Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon.

Spoon the custard into individual ramekins, cover with plastic wrap to prevent it from forming a skin, and refrigerate

Remove eggs from the refrigerator and separate,

Allow egg whites to reach room temperature to allow them to whip to their fullest.

Pour eggs whites into a spotlessly clean bowl of an electric mixer.

Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.

Spread meringue over the chocolate custard, making peaks.

Using a kitchen torch, burn the meringue lightly.

Enjoy