Cara Cara Orange Tian for Daring Bakers

by Lauren | Celiac Teen on March 27, 2010

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.

Tian Fork

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.

Step away from the marmalade.  It’s mine.  I think I’ll even find a way to have it for breakfast.  Maybe I’ll be a rebel and stir it into my quinoa flakes.

Pate Sablee

When assembling it all up, I was forced to give up some of the marmalade.  Just a little for each one though.  All 12 of them.
The supersaturated cara caraness.  
Tian Chocolate
To this I added chocolate chips.  They didn’t necessarily go, but the photo decided to follow suit and get all dark and moody.
In a way, I think I made up for the caramel by using cara caras.  You see, they have two caras instead of just the one in cara(mel), so it’s okay.  I enjoyed it either way.  Definitely a different and unique dessert.  It’s not one that I may make all the time, but it’s fairly simple to put together once you do get it going.  I’m sure that you could even use sugar cookies for the pate sablee if you felt like it.
Anyways, I hope that every one of you have the most fantastic weekend!

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{ 43 comments… read them below or add one }

Trissa March 27, 2010 at 6:23 am

Yes you definitely made up for the caramel with the cara caras! Wonderful challenge Lauren!

Mary March 27, 2010 at 6:28 am

Your marmalade and tian both look beautiful! I may have to look for some cara cara oranges now, because I missed that one in my citrus roundup! Just curious … what did you use in the pate sablee to make it gluten free? Enjoy your spring break!!

Mim March 27, 2010 at 6:29 am


These look SENSATIONAL….

thank you so much for helping keeping me motivated…


chef_d March 27, 2010 at 9:32 am

wow you were able to make 12? yummy!! I made one big and one small. I loved the marmalade too, from now on, no more store bought marmalade for me!

zorra March 27, 2010 at 9:45 am

I'm think even if you didn't make the Caramel it's still a Tian and looks gorgeous. I love the marmalade, too.

ap269 March 27, 2010 at 9:53 am

Good job on the challenge! I've never heard of cara cara oranges before.

Iris March 27, 2010 at 10:50 am

I don't even know what that is, but it looks awesome and makes me hungry!

Karen @ Citrus and Candy March 27, 2010 at 11:43 am

I've commented on another DB post that this is the first time I've ever heard of cara caras before. Must research them now :)

Beautiful photos!

shelley c. March 27, 2010 at 1:31 pm

Love the mini tians – they are so cute! I have never seen cara cara before, and now really want to find some to try! I also enjoyed making the marmalade, and it has me really wanting to make all kinds of jams this summer. Beautiful job with the challenge!

Suzler March 27, 2010 at 1:34 pm

Your tians are simply adorable! So cute and perfect. :) I think I would have enjoyed the tians just as much without the caramel, though I did like it. It was quite a strong flavour, whereas the others are a touch more delicate.

This challenge made a marmalade fan of me too!

Cheryl Arkison March 27, 2010 at 1:58 pm

Oh yum. I didn't have the energy to be daring this month. Now I'm sad I didn't.

Poires au Chocolat March 27, 2010 at 2:08 pm

Looks lovely! I hadn't heard of cara caras before – I just had to google them. Wikipedia says they have "notes of cherry, rose petal and blackberry" which sounds rather delicious and as the contributor really wants to be a wine critic…

The caramel was rather lovely, but I can imagine it's lovely without too.

GFree_Miel March 27, 2010 at 2:36 pm

Everything looks great! That marmalade looks so goooooooooood!

I'm absolutely in love with your blog.

The Betz Family March 27, 2010 at 3:12 pm

I've never heard of cara caras. Cute little miniature tians! Great job!

Anncoo March 27, 2010 at 3:57 pm

Never tried to make tian before, looks yummy!

maybelle's mom March 27, 2010 at 4:42 pm

hey, great job. I have to tell you, I did your challenge and never got around to posting it, so will do that later this coming week.

Aparna March 27, 2010 at 5:03 pm

Never heard of cara caras either. Thought I was the only one till I read some commnets here. :)

I think the Tian is ok without the super sweetness of caramel. And why doesn't chocolate go with cream and orange? They look good with your lovely Tians.

outoftheoven March 27, 2010 at 7:06 pm

I'm not familiar with cara caras – I will have to keep any eye out for them. The tians look wonderful – so petite and elegant!

anjelikuh March 27, 2010 at 9:58 pm

Yummmy, your mini tians looks great, so well constructed! I also feel deeply in love with the marmalade.

freetofeast March 27, 2010 at 10:50 pm

WOW! This looks amazing. Thanks for sharing!

Tia March 27, 2010 at 11:35 pm

nice photos, interesting twist you did this month :) i did orange cranberry.

Laura March 28, 2010 at 12:44 am

Lovely Tians :)

Lori March 28, 2010 at 2:38 am

Soemtime when you want, make the caramel, the sauce is amazing on this. It balances everything out. Having siad that I bet these would be equally delightful without the sauce.

As usual you do a great job.

Jeanne March 28, 2010 at 4:06 am

I've never heard of cara caras either, but I'm sure they make up for the caramel. I wasn't too happy with the caramel that I made. Your tians look stunning!

Natalie... March 28, 2010 at 10:00 am

Wow this looks beautiful, such a good job ont his challenge :D.

Evelyne @ CheapEthnicEatz March 28, 2010 at 4:49 pm

Great job Laren, the look great with cara cara…and I also skipped the caramel hehe

Winnie March 28, 2010 at 11:47 pm

So lovely Lauren!
Mine is finally posted and a little lame- it's more of an orange trifle than a tian…it tasted good, though!

Mardi @eatlivetravelwrite March 29, 2010 at 2:02 am

Lauren you did a great job on this challenge and I wish I had used Cara Cara oranges also – they're my current faves!!! I don't think the dessert needed caramel, actually – I enjoyed it without and it was fine because I had soaked the oranges in it overnight, there was enough moisture in those. I will also be making the marmalade again – didn't realise how easy it was!!!

pragmaticattic March 29, 2010 at 3:03 am

Oh, so cute. Love the mini tians.

crumbsoflove March 29, 2010 at 4:10 am

Great Job Lauren. The caramel sauce is really nice but yours just lovely without it

Maria March 29, 2010 at 3:35 pm


Aubree Cherie March 29, 2010 at 3:40 pm

Hi Lauren,

These are beautiful! I'm pretty sure no one would notice the missed caramel sauce.. I know I wouldn't!

~Aubree Cherie

Isabelle March 29, 2010 at 4:08 pm

Your tians are so cute! Enjoy your spring break!

bake in paris March 30, 2010 at 5:00 am

What is Cara Cara? It definitely sounds like an interesting fruit or spices…. Reading through your writing just reminds me that I might consider frosting my tian since I still have half the cake in the fridge…

Meanwhile, tian looks great even without the caramel :-)

Sawadee from Bangkok,

Lorraine @ Not Quite Nigella March 30, 2010 at 9:34 am

Amazing job Lauren! 😀 I'm so sad that I had to miss out on this month's challenge. Yours is just perfect-look at those lovely edges!

MeetaK March 30, 2010 at 10:02 am

have a great spring break. these tians looks simply fantastic – well done!

elra March 30, 2010 at 7:22 pm

Lauren, that cara cara orange look fantastic for this tian. Very lovely!

Valérie March 30, 2010 at 8:04 pm

It looks so beautiful, Lauren! I'm impressed that you pulled it off in a single day! I posted late… It's great that you made them miniature, they are so cute!

anna March 31, 2010 at 9:03 pm

Mmm, cara caras are one of my very favorite citruses! The mini tians look fabulous!

Jenny April 2, 2010 at 7:24 pm

Lauren, great idea to make these miniature and keep them in the freezer. I should totally do that for dinner parties (or my own personal stash, like I had from your nanaimo bars!).

Julia @Mélanger April 4, 2010 at 7:28 am

Fantastic little miniatures. Love them. How great was that marmalade. That is one of my favourite things on toast, too! :)

Junglefrog April 4, 2010 at 3:59 pm

I love your tiny tians!! And no matter about skipping the caramel they still look amazing and I am sure tasted equally good. I sort of missed the daring bakers this month, but… I am making them as we speak, so will have a very very late post tomorrow… :)

Barbara Bakes April 8, 2010 at 3:42 am

I loved the homemade marmalade too! I definitely want to make that again. Your little tians are so cute. What a fun idea to make them tiny.

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