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 had never heard of a tian before, but it looked light and delicious, so I was keen to give it a try. The recipe required a few different components: Pâte sablée pastry circles, orange marmalade, stabilized whipped cream (I flavored mine with Grand Marnier) and orange segments for the top, all finished off with a drizzle of orange caramel sauce. To make it easy for myself (and to make a smaller portion) I used leftover pâte sablée, so I just had to make the other components. However I also had some lemon cream leftover from this tart, so I wanted to make a version with that as well, simply because it's the most delicious lemon cream ever. So I ended up making lemon and orange marmalades, one for each.
This dessert is quite easy to do, and is pretty as a picture, but a bit messy to eat. Even though the cream stands up to the weight of the fruit quite well, it's difficult to cut with a spoon without squishing all the cream outwards.