Jersey Milk and Lavender Rice Pudding Tartlets

Mini tartlets filled with creamy, fragrant lavender rice pudding made with rich Jersey milk and a hint of Jersey Royal potato starch for a uniquely Jersey twist. The tartlet shells are made with local Jersey butter, giving them a delightful richness.

Prep Time

20 minutes

Total Time

60 minutes

Calories

345 kcal

Difficulty

Medium

Equipment

6 items

Cost

£0.63/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

200gPlain flour(For the tartlet pastry)

£0.20

100gJersey butter(Cold, cubed, for the tartlet pastry)

£1.20

50gIcing sugar(For the tartlet pastry)

£0.25

1Egg yolk(Large, for the tartlet pastry)

£0.30

2tbspCold water(For the tartlet pastry, add gradually)

100gShort grain rice(Rinse thoroughly)

£0.20

1litreJersey milk(Full-fat is best for richness)

£1.50

75gCaster sugar(Adjust to taste)

£0.20

1tspVanilla extract(Good quality)

£0.15

1tspDried culinary lavender(Food grade only)

£0.50

1tbspJersey Royal potato starch(Mixed with 2 tbsp cold milk (from the 1 litre), acts as a thickener)

£0.10

50mlDouble cream(Optional, for extra richness at the end)

£0.40

As neededFresh seasonal berries(Local Jersey berries, for garnish)

£2.50

Total Cost

£7.50

£0.63 per serving

Instructions

1.
**Tartlet Pastry:** In a large bowl, rub the cold, cubed Jersey butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar.
2.
Add the egg yolk and gradually mix in the cold water, a tablespoon at a time, until the dough just comes together. Do not overmix.
3.
Flatten the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
4.
Preheat your oven to 180°C (350°F/Gas Mark 4).
5.
On a lightly floured surface, roll out the pastry thinly. Use a cutter slightly larger than the tartlet tin molds to cut out circles.
6.
Gently press the pastry circles into the tartlet tin molds. Prick the base of each tartlet with a fork.
7.
Bake the tartlet shells for 12-15 minutes, or until golden brown. Let them cool completely in the tin before carefully removing them.
8.
**Rice Pudding:** Rinse the rice in cold water until the water runs clear.
9.
In a saucepan, combine the rice, Jersey milk, and caster sugar. Bring to a simmer over medium heat, stirring frequently to prevent sticking.
10.
Reduce the heat to low and simmer gently for 30-40 minutes, or until the rice is tender and the milk has thickened. Stir occasionally to prevent sticking.
11.
In a small bowl, mix the Jersey Royal potato starch with 2 tablespoons of cold milk to form a slurry.
12.
Stir the potato starch slurry into the rice pudding. Cook for another 2-3 minutes, stirring constantly, until the pudding thickens further.
13.
Remove from the heat and stir in the vanilla extract and dried culinary lavender. If using, stir in the double cream for extra richness.
14.
Let the rice pudding cool slightly before filling the baked tartlet shells.
15.
Garnish the tartlets with fresh local Jersey berries before serving.

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My Notes

Nutrition Information

Nutrition per serving (85g)

345 kcal / 1444 kJ

Carbs

40g

15% of RDA

Fat

19g

27% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

19 g

21% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavour, infuse the Jersey milk with lavender sprigs for a few hours before making the rice pudding. Remove the lavender before cooking.

If you don't have Jersey Royal potato starch, you can substitute with cornstarch, but the flavour will be slightly different. Increase cornstarch to 1.5 tbsp.

The tartlet shells can be made ahead of time and stored in an airtight container for up to 2 days.

Adjust the amount of sugar to your liking. Taste the rice pudding during cooking and add more sugar if needed.

For a gluten-free version, use gluten-free flour for the tartlet pastry.

Cooking Equipment

Oven

Stove

12-cup tartlet tin

Saucepan

Mixing bowls

Rolling pin

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavour, infuse the Jersey milk with lavender sprigs for a few hours before making the rice pudding. Remove the lavender before cooking.

If you don't have Jersey Royal potato starch, you can substitute with cornstarch, but the flavour will be slightly different. Increase cornstarch to 1.5 tbsp.

The tartlet shells can be made ahead of time and stored in an airtight container for up to 2 days.

Adjust the amount of sugar to your liking. Taste the rice pudding during cooking and add more sugar if needed.

For a gluten-free version, use gluten-free flour for the tartlet pastry.

Jersey Milk and Lavender Rice Pudding Tartlets

Ingredients

Instructions