Place the graham crackers in a Ziploc bag and make sure its closed securely. Smash the crackers with a rolling pin until you have very small crumbs, almost sand like. Melt the earth balance or margarine in a microwave safe medium sized bowl. Add in the crushed graham crackers. Add in the sugar. Stir to combine evenly.
Spray your 10-11” tart pan with baking spray and press the graham cracker mixture into the tart pan. You can use the bottom of a measuring cup to help press it down hard and evenly. Bake for 8-10 mins or until the edges are lightly brown.
Meanwhile place the chocolate chips in a medium size bowl. In another microwave safe bowl, place the creamer and microwave for 1 minute and then again for another minute, giving a quick stir in between. Pour the hot creamer over the chocolate chips and DO NOT STIR YET. Let it sit for a few minutes before stirring to allow the heat to melt the chocolate. After 2-3 minutes, stir the ganache with a spatula (not a whisk) and make sure all the chocolate has melted. If the chocolate is still a little lumpy you can put it in the microwave for another 20 seconds and it will be all melted then. Allow the ganache to sit and thicken, while the graham cracker crust cools.
After about 10 minutes when the ganache has thickened, pour it into the graham cracker crust and place it in the fridge to thicken some more. After about an hour you can then garnish with sliced fruit and seal salt.