Recipe: Orange Tian
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.
Once again, this was not a dessert I had come across before, but had so much fun coming up with possible flavour combinations! For the uninitiated, here is Jennifer’s description of a Tian…
“The dessert is made of different layers: a pate sablée with orange marmalade, a flavoured whipped cream topped with fresh orange segments and served with a caramel and orange sauce.”
…which pretty much sums it up. The dessert is a beautifully light and refreshing with all its orangeyness, however the buttery pastry disc and whipped cream mean it’s an indulgent pud as well. I loved the tian, and would definitely make them for a smart dinner party. I didn’t make marmalade from scratch, as I still have loads left from when I made a batch earlier this year (you can see how I did it here).
