Jersey Milk Caramel Tart with Sea Salt & Jersey Royal Undertones

**Make the Pastry:** In a food processor, combine the flour, mashed Jersey Royal potatoes, and butter. Pulse until the mixture resembles breadcrumbs.

Add the icing sugar and pulse to combine.

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.

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.

Preheat the oven to 180°C (160°C fan/Gas Mark 4).

Roll out the pastry to a 3mm thickness and line the tart tin. Trim the edges and prick the base with a fork.

Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes.

Remove the baking beans and paper and bake for a further 5-10 minutes, or until the pastry is golden brown. Let cool completely.

**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.

Once the sugar has melted and turned into a golden amber colour, remove from the heat and carefully whisk in the butter until smooth.

In a separate small saucepan, heat the Jersey double cream and Jersey milk until just simmering.

Slowly pour the warm cream mixture into the caramel, whisking constantly until smooth and combined. Be careful as the mixture may bubble vigorously.

Return the saucepan to low heat and cook for 2-3 minutes, stirring constantly, until the caramel is smooth and thickened slightly.

Remove from the heat and stir in the sea salt flakes.

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.

Garnish with fresh Jersey berries before serving.