Daring Bakers – Blood orange tian

This month’s Daring Bakers challenge was an orange tian. I had never heard of tian before so as far as that was concerned the challenge was new. The components for this dessert – pâte sablée, stabilized whipped cream, orange marmalade and caramel sauce – were in essence not new. Not many new things doesn’t mean every thing goes well 😉 I didn’t cook my marmalade long enough as it wasn’t as thick as it should have been. Luckily its deliciousness made up for that 🙂 I’m not sure why it wasn’t ok, I did the jam test and it seemed ok. I’m sure I will be making this jam again. It’s wonderful to use in desserts.

Instead of using gelatine I wanted to use an agar based stabilizer. This particular brand combined the agar with maltodextrin so I couldn’t use a conversion table from the internet as it wasn’t pure agar. Instead I just used what they advised on the package for the amount of fluid I had. So this turned out to NOT be enough. Because I made a larger version than in the recipe, I put it in the freezer for 45 min instead of 10 min. And even after that time the tian could hold it’s shape for more than 2 minutes. Unfortunately not long enough for me to take a picture (the fact that my camera malfunctioned didn’t help either). And while this was happening my 2 eldest boys came inside and wanted to look (and touch) the dessert I had promised them. Not very relaxing circumstances…

So before the whole tian collapsed I whiped the collapsed cream and orange segments away and sort of managed to wiggle the tian back into the springform ring. Back in the freezer it went! And this time I let it freeze completely so I could at least take a more or less decent picture of it. In the meanwhile I managed to got my camera to cooperate with me again.

I served the tian partly frozen but this made a lot of the taste disappear unfortunately. I tasted the orange marmalade whipped cream unfrozen and that was much better than frozen. But my boys loved it frozen, even the little one.

I forgot to serve the orange caramel sauce with it unfortunately. Very tasty sauce btw! In the end I used it up in a super delicious bread pudding that also contained the orange marmalade. For bread I used stale sirnica (Croatian easter bread). Very yummy indeed!

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.

For the Pate Sablee:

Ingredients U.S. Imperial Metric Instructions for Ingredients

2 medium-sized egg yolks at room temperature

granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams

vanilla extract ½ teaspoon

Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed

Salt 1/3 teaspoon; 2 grams

All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams

baking powder 1 teaspoon ; 4 grams


Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.

In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.

Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.

Preheat your oven to 350 degree Fahrenheit.

Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.

Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

For the Marmalade:

Ingredients U.S. Imperial Metric Instructions for Ingredients

Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams

1 large orange used to make orange slices

cold water to cook the orange slices

pectin 5 grams

granulated sugar: use the same weight as the weight of orange slices once they are cooked

Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.

Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.

Once blanched 3 times, drain the slices and let them cool.

Once they are cool enough to handle, finely mince them (using a knife or a food processor).

Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.

In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).

Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Orange Segments:

For this step you will need 8 oranges.

Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

[See YouTube video in the References section below for additional information on segmenting oranges.]

For the Caramel:

Ingredients U.S. Metric Imperial Instructions for Ingredients

granulated sugar 1 cup; 7 oz; 200 grams

orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

Place the sugar in a pan on medium heat and begin heating it.

Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.

Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.

[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]

For the Whipped Cream:

Ingredients U.S. Metric Imperial Instructions for Ingredients

heavy whipping cream 1 cup; 7 oz; 200 grams

3 tablespoons of hot water

1 tsp Gelatine

1 tablespoon of confectioner’s sugar

orange marmalade (see recipe above) 1 tablespoon

In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.

[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]

Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.

Drain the orange segments on a kitchen towel.

Have the marmalade, whipped cream and baked circles of dough ready to use.

Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.

Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.

Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.

Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the desserts to set in the freezer to set for 10 minutes.

Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

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7 Responses to Daring Bakers – Blood orange tian

  1. Lori says:

    Looks very pretty. The blood orange color against the white is striking.

  2. Rosa says:

    Your tian is perfect! I also wanted to use blood oranges, but there were none in my supermarket…



  3. Astrid says:

    It’s great to see you blog again! And if you hadn’t told us your trick about freezing the dessert, I would have thought from the photo that everything went perfectly! Oh and how I wish my daughters enjoyed the desserts I make… But no, anything fancier than a madeleine or a chouquette they turn up their noses at. Enjoy the great audience you have at home!

  4. courtney says:

    Glad it all was usable and in the end delicious!

  5. Barbara says:

    Love your cake, it looks delicious and I bet it tastes great. I printed the recipe to try it out next weekend. Thanks for sharing.

  6. Lisa says:

    Gorgeous color on your blood aoranges and you arranged them beautifully! Definitely eye catching and yummy looking. Well done!

  7. Jenny says:

    Wow, the blood oranges really make this tian shine. Great job on this challenge!

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