Daring Bakers Blood Orange Tian

Blood 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.

A tian is a dish created in layers. This dessert tian is made of three layers. The first layer is a pate sablee (a classic crust for tarts) topped with homemade orange marmalade.  The middle layer is stabilized whipped cream sweetened with orange marmalade. The final layer is fresh orange segments soaked in a orange caramel sauce.

You build the dessert upside down and then unmold it so that the bottom layer (the orange segments) becomes the top layer. Then you finish the dessert with a drizzle of orange caramel sauce.

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There are quite a few steps to making this dessert; however a lot of them can be made in advance. The orange marmalade can be made several days ahead of time and the orange caramel sauce and orange segments should be made the day before you plan to serve the dessert.

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I decided to use Blood (Moro) Oranges for my dessert because of their gorgeous red color. This was my first time making marmalade and this easy, delicious recipe uses the entire orange not just the rind. This is a beautiful, impressive dessert, but it wasn’t a huge hit with my family. Everyone liked it, they just didn’t love it. If I make it again, I’d probably use strawberries and be sure and let it sit in the fridge to thaw for a bit before serving it.

Visit the Daring Kitchen Recipe Achieve for the recipes and the Daring Bakers Blogroll to see the fabulous Orange Tians other Daring Bakers created. Thanks Jennifer for choosing a fun and challenging challenge!