Jersey Milk and Lavender Rice Pudding Tartlets

**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.

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.

Flatten the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 180°C (350°F/Gas Mark 4).

On a lightly floured surface, roll out the pastry thinly. Use a cutter slightly larger than the tartlet tin molds to cut out circles.

Gently press the pastry circles into the tartlet tin molds. Prick the base of each tartlet with a fork.

Bake the tartlet shells for 12-15 minutes, or until golden brown. Let them cool completely in the tin before carefully removing them.

**Rice Pudding:** Rinse the rice in cold water until the water runs clear.

In a saucepan, combine the rice, Jersey milk, and caster sugar. Bring to a simmer over medium heat, stirring frequently to prevent sticking.

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.

In a small bowl, mix the Jersey Royal potato starch with 2 tablespoons of cold milk to form a slurry.

Stir the potato starch slurry into the rice pudding. Cook for another 2-3 minutes, stirring constantly, until the pudding thickens further.

Remove from the heat and stir in the vanilla extract and dried culinary lavender. If using, stir in the double cream for extra richness.

Let the rice pudding cool slightly before filling the baked tartlet shells.

Garnish the tartlets with fresh local Jersey berries before serving.