Apple Tart with Oats and Cricket Crumble, served with Caramel Ice Cream and Salted Caramel Sauce

Method

1. Take the pastry out to reach room temperature. Peel, deseed and quarter the apples. Slice the quarters lengthways, about 1 millimeter thickness each. Put the slices in a bowl with the brown sugar and cornstarch and mix together. Line dish with baking paper and grease with butter very well. Put the apple slices in the bottom of the pan and top with the puff pastry. Bake in the oven at about 150 degrees for 1 hour. Let the tart cool down.
2. Put a little oil in a pan and fry the crickets for a moment. Add sugar, salt and oatmeal and continue frying until it starts to brown. Remove the mixture from the pan and allow to cool. Crush with a knife.
3. Put the sugar, milk, cream and egg yolks in a water bath. Cook until it reaches 82 degrees, then allow to cool to room temperature. Mix in an ice cream machine and then store in freezer.
4. To serve, reheat the tart so that you are able to remove from the pan. Run a knife around the edge and tip onto work surface to slice into portions. Top with cricket crumble, scoop of ice cream and a drizzle of the caramel sauce.

Allergens