Jersey Clotted Cream and Raspberry Tartlets

Preheat oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a 12-hole tartlet tin.

In a large bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar and cooled mashed potato.

Add the egg yolk and 1 tablespoon of ice water. Mix gently until the dough starts to come together. Add another tablespoon of ice water if needed.

Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap in cling film and chill in the fridge for at least 30 minutes.

On a lightly floured surface, roll out the pastry to about 3mm thick. Use a round cutter slightly larger than the holes in the tartlet tin to cut out 12 circles.

Carefully line each hole in the tartlet tin with a pastry circle. Gently press the pastry into the edges. Prick the base of each tartlet with a fork.

Line the tartlets with baking parchment and fill with baking beans (or dried rice/lentils).

Bake for 15 minutes, then remove the baking beans and parchment and bake for a further 5-10 minutes, or until the pastry is golden brown.

Remove from the oven and leave to cool completely in the tin.

Once cooled, carefully remove the tartlets from the tin.

Just before serving, spoon a generous dollop of Jersey clotted cream into each tartlet.

Top with fresh raspberries and dust with icing sugar. Serve immediately.