Preheat oven to 350 degrees F. Pulse ground wafers, melted butter and sugar together in food processor until well combined.

Pat the wafer mixture into a 11 inch fluted tart dish, pressing firmly to the bottom and up sides. Bake until fragrant and slightly darkened, approximately 10 minutes. Cool completely.

In a large saucepan, whisk together sugar, corn syrup salt and water, bring to a boil. Cook without stirring until a candy thermometer reads 340 degrees, then remove from heat. Whisk in butter, cream, bourbon and creme fraiche for the caramel (being careful not to get burned as it bubbles up!), stirring until smooth and creamy. Pour the caramel into the cooled tart shell and refrigerate until firm, approximately 5 hours.

When ready to add the ganache, bring 1/2 cup heavy cream to a boil in a small saucepan. Add chocolate to a medium bowl and pour the hot cream over the chocolate. Let the mixture sit for one minute before stirring until smooth.

Pour ganache over the hardened caramel and refrigerate for one hour. Press in easter candies for decor and then refrigerate for another 3 hours before serving.