Jersey Milk & Black Butter Caramel Tart

**Prepare the Shortbread Crust:** In a large bowl, combine the flour and icing sugar. Add the cold butter cubes and rub them into the flour mixture using your fingertips until the mixture resembles breadcrumbs.

Add the egg yolk and 1 tbsp of cold water. Mix until the dough just comes together. If needed, add the remaining water, a teaspoon at a time.

Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 180°C (350°F).

On a lightly floured surface, roll out the chilled dough to a 3mm (1/8 inch) thickness. Gently transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan, trimming any excess dough and crimping the edges. Dock the base of the tart with a fork.

Line the tart shell with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the parchment paper and baking beans and bake for another 5-7 minutes, or until the crust is lightly golden. Set aside to cool completely.

**Prepare the Caramel Filling:** While the crust is baking and cooling, prepare the caramel. In a medium saucepan, combine the granulated sugar and 2 tablespoons of water. Cook over medium heat, without stirring, until the sugar melts and turns into a deep amber caramel. Watch carefully to prevent burning.

Remove the saucepan from the heat. Carefully whisk in the butter until melted and smooth. Gradually whisk in the double cream and Jersey milk. Be careful, as the mixture may bubble up.

Return the saucepan to low heat and stir in the black butter and sea salt flakes. Cook, stirring constantly, for 2-3 minutes, or until the caramel is smooth and glossy.

**Assemble the Tart:** If using, scatter the par-boiled, diced Jersey Royals across the base of the cooled shortbread crust.

Pour the caramel filling into the cooled tart shell. Let the tart cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving. This allows the caramel to set properly.

Slice and serve chilled. Garnish with sea salt flakes and seasonal berries like raspberries or blackberries, if desired.