The 2010 March Daring Baker’s 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.
I fully intended to post this on the day it was due, but just as I was putting it all together my daughter called. She and hubs were sick and could I come take care of the Baby. Let’s see – post DB or take care of baby – not a hard choice!! Sorry, DB, but you lost the coin toss. And then I got sick, so here it is Wednesday and I am finally finding time to put it all together.
There were several componants to this dessert which had to be made by the baker:
The Tart Dough – “Pate Sablee”– I used the recipe given,
The Whipped Cream – ditto and mixed in some lemon curd because my marmalade was way too chunky,
The Caramel Sauce – this I did not make. Just ran out of time. Plus not a big fan of caramel and citrus.
Citrus Segments – I used mandarin oranges which was basically
The Marmalade – I used lemon marmalade from my go to recipe .
I liked the mix of lemons and oranges.
The Tian consists of a pate sableecrust with a thin layer of marmalade covered with a layer of citrus flavored whipped cream and topped with an arrangement of oranges. (This done from the bottom up and flipped – so to speak)
I liked the mix of citrus flavors. The tartness of the lemon marmalade offset the sweetness of the mandarin oranges just right. I am sorry now that I only made 3 4″ minis (1/2 of the pate sablee recipe gave me 5 crust bases). Guess I will just have to make this one again – often.