I don’t know if this is technically a tian. You see, I skipped a step. One that kinda looked important. I skipped the caramel. The molten sugar that dances across the segments of orange. The molten sugar that I just wasn’t feeling up to. I made this on the 26th (also known as the first day of spring break!!), and this has been a busy, crazy, sick (in more ways than one) month. So I figured it was okay. It’s just one step. But let me tell you about the rest of this.
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.
My oh my, it was lovely. I think I’m in love with homemade marmalade. I made Cara Cara marmalade, but have a feeling that I may be attempting a few more, including blood orange marmalade, navel orange marmalade, and possibly a special citrus mix. The marmalade was just lovely. It used to be one of my dad’s favourite things on his toast, so I’m sure that he will love a taste of this dreamy sweetness on some freshly toasted bread in the morning.
One thing that was unique about this sans-caramel one, was that it had a sweetness gradient. Yes, you read that right. The oranges at the top weren’t sweet. Not sour, but not bursting with sugar either. The centre, whipped cream layer was a touch sweeter, beautifully infused with that cara cara marmalade. Then, the bottom layer, the pate sablee was sweet and delicious.
I’m really glad I made them miniature. Because then, they just stay in my freezer and whenever I am desperately in need of one, I defrost it and enjoy. Perfect spring break treat. They are even frozen to conjure up images of warm days and the sugary sticky goodness of popsicles.