Place the chocolate graham crackers in a ziploc bag, seal, and smash to fine crumbs

Pour cracker crumbs into a medium bowl, add 1/4 cup sugar

Melt 1/4 cup butter in microwave

Mix butter into the sugar/cracker crumbs until fully incorporated

Spread among 6 - 4 oz ramekins or 2 small tart dishes. Press firmly with a spoon or your fingers to form a crust

In a medium microwave bowl, whisk together the tangerine juice, zest, eggs, and 1 cup sugar

Cube 1/2 cup of butter into small pieces, add to the tangerine juice, sugar and eggs

Microwave on 50% power for 2 to 3 minutes, stirring every 30 seconds, until butter is melted

Continue to microwave at 50% power between 5 to 8 minutes, stirring every 30 seconds, until thicken

Let cool for 5 minutes, seal tight with plastic wrap, refrigerate for 1 hour (or until completely cooled)

Using a kitchen aid or hand mixer, whip heavy whipping cream until soft peaks form (about 2 to 4 minutes)

Add vanilla and powdered sugar and whip for 30 more seconds

Gently fold 1/2 the whipping cream into tangerine curd to make a custard

Spoon evenly among the ramekins or tart dishes

Top with fresh segments of tangerine, more whipping cream, and any leftover chocolate crumbs

Serve

Refrigerate any left overs