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Serves: 2
Prep & Cook Time: 3 hours

Spiced Creme Fraiche

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

Cracker Crust

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

Milk Jam Filling

  • 2 quarts Cass Clay milk
  • 2 1/2 cups sugar
  • 1 Tbsp baking soda
  • 1 vanilla bean, split and scraped
  • 8 sheets gelatin


  1. Mix together cracker crumbs and sugar.
  2. In a slow stream, add butter, using a fork to toss well.
  3. Press into four, 3” individual tart molds.
  4. Bake in pre-heated 350 degree oven for 10 minutes. Cool.


  1. 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.
  2. 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.


  1. Bloom gelatin sheets in ice water for 1 minute. Remove from ice water, squeeze excess moisture and stir into milk jam.
  2. Strain jam through a fine-mesh sieve and pour into tarts. Allow to cool and set, 1 hour.
  3. Top with sea salt, creme fraiche and serve.