It's Daring Bakers time again! I'm sure you can tell by this fancy-shmancy little gem of a dessert.
This is no ordinary, everyday dessert people.
From the bottom up this dessert starts with a pate sablee base (think tart crust) which is given a healthy schmear of home-made orange marmalade. Next comes the marmalade spiked whipped cream (could eat that by itself with a spoon, thank you very much). It's all topped by a layer of orange segments that have been soaked in, then sprinkled with orange caramel.
It sounds like a really complicated dessert. Fortunately it doesn't taste complicated. It tastes sweet and citrusy and light as air. Perfect for spring.
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.
Thanks, Jennifer! I really enjoyed this one.
You can find the recipe ---> HERE.
Your tian looks great! This was really a great challenge, and a good opportunity to try something new!
ReplyDeleteThis looks absolutely mouth watering. I always look forward to the Daring Bakers reveal date as there are so many gorgeous desserts to look at. :o)
ReplyDeletenice work, jacque! i had never heard of this before the daring bakers made it, but now i MUST try it for myself!
ReplyDeleteThat looks lovely with the thick cream layer! I really enjoyed this challenge too:)
ReplyDeleteOooo, that looks so good! Perfect for spring.
ReplyDeleteYou did a lovely job on the tian!!
ReplyDeleteYou've done well for this month challenge. Your orange tian look perfect!
ReplyDeleteJacque..as always, you turned out a beautiul dessert. Yue tian looks textbook perfect spectacular! Beautifully arranged orange segments!
ReplyDeleteA work of art, worthy of dali or Picasso! Such a well done challenge!
ReplyDeleteYou rock!
Your tian looks spectacular!!
ReplyDelete