Ingredients

Crust

• 1 ½ cups (about 30) crushed buttery crackers
• 3 tablespoons sugar
• 1/3 cup butter, melted

Filling

• 8 cups Creamland Dairy milk
• 2 ½ cups sugar
• 1 tablespoon baking soda
• 1 vanilla bean, split and scraped
• 8 sheets gelatin

Spiced Crème Fraiche

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

• Sea salt

How to

1. To make crust, heat oven to 350°F. In medium bowl stir together crushed crackers and sugar; slowly add melted butter, stirring with fork, until well mixed. Press mixture into bottom and up sides of 4 (3-inch) tart pans. Bake for 10 minutes; cool completely. Set aside.
2. To make filling, in 2 ½-quart saucepan combine milk, sugar, baking soda and vanilla bean (pod and scrapings). Heat over medium high heat, stirring often, until mixture comes to a boil; reduce heat to low. Simmer, stirring and scraping bottom and sides of pan occasionally, until mixture is dark caramel color and jam-like texture (2 to 2 ½ hours). Bloom gelatin sheets by soaking in ice water for 1 minute. Remove gelatin sheets from ice water; squeeze excess moisture from sheets. Add to milk jam; stir to dissolve. Strain milk mixture through fine mesh sieve; pour into crusts in prepared tart pans. Cool to set (about 1 hour).
3. Meanwhile, to make spiced crème fraiche, in small bowl stir together all spiced crème fraiche ingredients. Cover; refrigerate.
4. To serve tarts, sprinkle with sea salt and dollop with spiced crème fraiche.