Jersey Milk Caramel Tart with Sea Salt & Jersey Royal Undertones

A decadent creamy caramel tart showcasing the richness of Jersey milk and butter, balanced with a hint of sea salt and a subtle earthy sweetness from Jersey Royal potatoes in the crust. Seasonal Jersey berries for garnish add a fresh touch.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

617 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.04/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

200gPlain Flour(Plus extra for dusting)

£0.15

50gJersey Royal Potatoes(Cooked, cooled and mashed very finely)

£0.30

100gJersey Butter(Cold, cubed)

£1.30

50gIcing Sugar

£0.25

1Egg Yolk(Large, preferably from a local Jersey farm)

£0.30

2tbspCold Water(As needed)

200gGranulated Sugar

£0.30

100gJersey Butter(Cubed)

£1.30

150mlJersey Double Cream

£1.80

50mlJersey Milk

£0.10

0.3tspSea Salt Flakes(Maldon or similar)

£0.05

100gSeasonal Jersey Berries(For garnish, e.g., strawberries, raspberries, blueberries)

£2.50

Total Cost

£8.35

£1.04 per serving

Instructions

1.
**Make the Pastry:** In a food processor, combine the flour, mashed Jersey Royal potatoes, and butter. Pulse until the mixture resembles breadcrumbs.
2.
Add the icing sugar and pulse to combine.
3.
Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough starts to come together. Add more water, 1 tablespoon at a time, if needed.
4.
Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap in cling film and chill for at least 30 minutes.
5.
Preheat the oven to 180°C (160°C fan/Gas Mark 4).
6.
Roll out the pastry to a 3mm thickness and line the tart tin. Trim the edges and prick the base with a fork.
7.
Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes.
8.
Remove the baking beans and paper and bake for a further 5-10 minutes, or until the pastry is golden brown. Let cool completely.
9.
**Make the Caramel:** In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, swirling the pan occasionally to ensure even melting. Do not stir with a spoon until all the sugar is melted.
10.
Once the sugar has melted and turned into a golden amber colour, remove from the heat and carefully whisk in the butter until smooth.
11.
In a separate small saucepan, heat the Jersey double cream and Jersey milk until just simmering.
12.
Slowly pour the warm cream mixture into the caramel, whisking constantly until smooth and combined. Be careful as the mixture may bubble vigorously.
13.
Return the saucepan to low heat and cook for 2-3 minutes, stirring constantly, until the caramel is smooth and thickened slightly.
14.
Remove from the heat and stir in the sea salt flakes.
15.
Pour the caramel into the cooled pastry case. Let it cool completely at room temperature, then chill in the refrigerator for at least 2 hours to set.
16.
Garnish with fresh Jersey berries before serving.

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My Notes

Nutrition Information

Nutrition per serving (112g)

617 kcal / 2582 kJ

Carbs

62.5g

24% of RDA

Fat

39.8g

57% of RDA

Protein

5.5g

11% of RDA

Detailed Breakdown

Fibre

1.8 g

6% of RDA

Sugar

43.2 g

48% of RDA

Sodium

105 mg

5% of RDA

Saturated Fat

25.5 g

127% of RDA

Chef's Tips

For a richer flavour, use dark muscovado sugar in the caramel.

If the caramel seizes up when you add the cream, don't panic! Just keep stirring over low heat until it melts and becomes smooth again.

The tart can be made a day ahead and stored in the refrigerator.

To easily remove the tart from the tin, place it on top of a tin can once it's chilled and gently press down on the edges to release the base.

Cooking Equipment

Oven

Stove

9-inch Tart Tin with removable bottom

Food Processor

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavour, use dark muscovado sugar in the caramel.

If the caramel seizes up when you add the cream, don't panic! Just keep stirring over low heat until it melts and becomes smooth again.

The tart can be made a day ahead and stored in the refrigerator.

To easily remove the tart from the tin, place it on top of a tin can once it's chilled and gently press down on the edges to release the base.

Jersey Milk Caramel Tart with Sea Salt & Jersey Royal Undertones

Ingredients

Instructions