Crust

Pulse about 14 Graham Crackers in a food processor, or smash in a sealed plastic bag until crumbs.

Stir together the Graham Cracker crumbs, Ginger, Cinnamon, Cloves, and Nutmeg. Add the Molasses and Butter and mix until all the crumbs are moist.

Press the mixture into the bottom and up the sides of an un-greased 9-inch fluted tart pan with a removeable base. A spoon and measuring cup work well. Place in the freezer for 10 minutes to set.

Caramel Filling

Remove chilled crust from freezer and pour thick Caramel Sauce into the crust, spreading it evenly. Place in the freezer for 15 minutes to set.

Ganache Filling

Place the Chocolate Chips, Cream and Butter in a microwave-safe bowl, and heat in 20 second bursts, stirring after each time, until melted. Stir until smooth. This should only take a minute or two.

Add 2 teaspoons ground Ginger and stir until blended.

Pour the chocolate mixture over the caramel layer, and carefully smooth. Refrigerate about 2 hours, until firm.

When the tart filling is set, decorate as desired. Slice, and enjoy!