I’m in just under the buzzer!
The 2010 March Daring Bakers’ challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.
So I’ve never tasted (or even seen) Orange Tian before. Heck, I don’t even know how to pronounce it. What do I know? It’s delicious. In the end, you have a four layer dessert: a pate sablee base (it tastes a lot like shortbread), a layer of homemade orange marmalade, a layer of orange whipped cream, and a layer of caramel-soaked orange segments. Each serving is topped off with a spoonful of caramel sauce. Citrus desserts don’t come out of my kitchen very often, but I would certainly make this one again… It’s rich (the cream and the pate sablee) yet fresh (the oranges) at the same time, and it can be made ahead for company. Here are my notes from the experience:
- I didn’t have enough round cookie cutters to make individual portions, so I used a removable-bottom tart tin to make one large portion.
- I made my marmalade three days ahead (and I’m looking forward to finishing it on toast this week!).
- I was so certain that my baked pate sablee would break into several large chunks when I tried to transfer it to the top (which would eventually become the bottom) of the dessert before freezing, but everything went beautifully. The baked pate sablee really did have the texture of a shortbread cookie, so it was solid enough to handle, yet fragile enough to induce transfer anxiety.
- My caramel sauce never thickened on the second cooking. I’ve made caramel successfully on other occasions using a candy thermometer… Who knows? I just spooned my thin sauce over the dessert wedges anyway.
(I really, really hate taking pictures at night (especially since we have so much more daylight now), but I just wanted to post and be done. Gourmet club brunch = big morning plans!)
Here’s a new daytime shot of the cut tian:
Thanks, Jennifer, for a fun challenge!
Recipe link: Orange Tian