Milk Jam Tart with Spiced Creme Fraiche

Prep Time 3 hrs
Cook Time
Serves 2


For the spiced crème fraiche

  • 1 cup crème fraiche
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg


  • Combine.

For the cracker crust


  • 1 1⁄2 cups butter cracker crumbs
  • 3 tablespoons sugar
  • 1⁄2 cup melted butter


  • Mix together cracker crumbs and sugar.
  • In a slow stream add butter, using a fork to toss well.
  • Press into 4, 3” individual tart molds.
  • Bake in a 350 F, preheated oven for 10 minutes. Cool.

For the milk jam filling


  • 2 quarts Guida’s Dairy milk
  • 2 1/2 cups sugar
  • 1 Tbsp baking soda
  • 1 vanilla bean, split and scraped
  • 8 sheets gelatin

How to


  • In a medium saucepan over medium-high heat, combine milk, sugar, baking soda and vanilla bean (seeds and pod) and bring to a boil, stirring to dissolve sugar.
  • Reduce to a simmer and cook, stirring and scraping bottom and sides of the saucepan occasionally, until mixture has a dark caramel color and a jam-like texture, 2 to 2 1/2 hours.
  • Bloom gelatin sheets in ice water for 1 minute. Remove from ice water, squeeze excess moisture and stir into milk jam.
  • Strain jam through a fine-mesh sieve and pour into tarts. Allow to cool and set, 1 hour. Top with sea salt, crème fraiche and serve.