This fabulous Brown Sugar Tart With Apple And Oats Recipe by Head Chef Cormac McCreary at Sheen Falls Lodge, promise to satisfy all your sweet tooth cravings.

Beautifully crispy apple crumble, velvety apple puree, tart apple wedges, sweetness from cloud like meringues and nutty oat ice cream.

Ingredients:

– 1 tart
– 5g oat crumble
– 10g apple puree
– 5 apple wedges
– 5 meringues
– 10g brisket
– 50g oat ice cream

For The Brown Sugar Mix

– 500g whipping cream
– 84g muscavado sugar
– 154g egg yolks
– 3 vanilla pods

For the Oat Crumble

– 200g ground almond
– 250g demerara sugar
– 250g sugar
– 300g butter
– 250g T55
– 150g oats

For the Apple Puree

– 10 red apples
– 16g agar agar

For The Brown Sugar Meringue

– 100g egg whites
– 100g muscavado sugar
– icing sugar

For The Oat Ice Cream

– 638g double cream
– 1013g milk
– 113g sugar
– 225g sugar
– 360g egg yolk
– 131g milk powder
– 200g toasted oats

For the Oat Brislet

– 250g butter
– 300g sugar
– 100g cream
– 100g glucose
– 6g pectin
– 350g oats

Method:

1. Place tart in the middle of the plate, cover the right side of the tart with crumble, roche the ice cream on, build the other side of the tart with the rest of the garnish as above.
2. Bring cream and vanilla to the boil, whisk sugar and egg yolks, pour warm mix over eggs whisk and pass. Fill tartlet to the top and cook at 97 C until wobbly.
3. Peel apples, remove seeds and vac pac, when soft remove from bag and thermos at 90 C with agar for five minutes, pass through fine chinois and set in blast chiller, when set, re-blend and pass again.
4. Whisk sugar and egg until stiff, add icing sugar whisk again until stiff, pipe with number 8 nozzle and cook at 80 C fan 2 for about 40 mins.
5. Bring milk, cream and half the larger sugar to the boil, mix other half with milk powder, add when warm. Whisk the other sugar with egg yolk and pour the warm mix on top, add oats and cook to 82 C and pass, chill and churn.
6. Mix sugar and pectin well and bring everything except oats to the boil, add oats roll between parchment paper and cook at 170 C for about 7 mins until golden brown.

Sheen Falls Lodge is a stunning 5-star property located just outside the town of Kenmare, Co. Kerry.

The perfect base for a bit of relaxation while exploring the Wild Atlantic Way, Sheen Falls Lodge overlooks the picturesque waterfall of the same name.

For an experience you won’t soon forget, many visitors often combine their stay with dinner in the 2AA Rosette restaurant, which is headed up by Head Chef Cormac McCreary.

Cormac began his career in the food industry as an apprentice in The K Club, before moving to the Gordon Ramsay restaurant in Powerscourt Hotel.