Ingredients

For the spiced crème fraiche

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

Instructions:

• Combine.

For the cracker crust

Ingredients:

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

Instructions:

• 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

Ingredients:

• 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

Crust:

• 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.