Lemon-lime tian with lemon caramel sauce - just don't do it.
But I’m getting ahead of myself a little bit. First the obligatory words:
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.
The tian is basically a layered concoction which starts with a pate sablee base spread with orange marmalade. The next layer is a flavored whipped cream topped with fresh orange segments, and the dessert is served with a caramel and orange sauce. The dessert is actually built upside down and when unmolded, the bottom layer (the orange segments) becomes the top layer - very pretty.
We had to make the pate sablee, the whipped cream filling, the marmalade and the caramel sauce. The fruit had to be citrus of some sort, but we were given free rein deciding which citrus to pick.
Innocent looking but evil
Of course, I had to be different. “I’m not going for the obvious orange and chocolate combo, not me” I thought. Somehow, I don’t think I’ve quite worked my way through the rebellious teenage phase yet. If something starts going mega-big and EVERYONE wants to be in on it, then I’d avoid it like the plague. Which is probably why I haven’t watched Titanic or Masterchef or read the Da Vinci Code.
So, here we were at citrus fruit. Was I going to choose an orange or blood orange or mandarin like a normal person? You know the answer to that one already. I picked lemons and limes and paired them with a wattleseed flavoured cream. But as I discovered to my chagrin, lemons and limes are way too sour for this dish. Who’d a thunk it? (I’d even blanched the lime, and added extra sugar to both lots of fruit segments but to no avail).
Taste aside, the dessert was pretty easy to assemble. The challenge recipe for pate sablee was easier to handle than the one I normally use. However, I prefer the flavour and texture of my go-to recipe, which contains minimal egg and no baking powder. The challenge caramel citrus sauce is very yummy though (although my version was tangy as all get out) and I’d use it again.
Layering (I lined the bowl with plastic wrap for insurance)
Yes I know it looks more like a charlotte than a tian
And that’s about all there is too say about my dismal tian. It didn’t go to waste though, we pulled off all the citrus fruit from it and ate the wattleseed cream and lime-marmaladed sable pastry base. All of us that is except Mini Critic Senior, who ate all the lemon slices and pastry , then scraped the cream off instead. Hmmm…I wonder who she takes after?
If you’d like to see the actual recipe, visit our host or here at the Daring Kitchen. And I bet the other Daring Bakers came up with more sensible flavour pairings, so do go take a look at their work. And don’t forget the Daring founders Lisa and Ivonne, go visit their blogs too.
Have a great weekend!