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 dessert consists of a pate sablee base topped with marmalade, whipped cream, orange segments and finished with an orange caramel sauce.
I started with my favorite pate sablee recipe from school substituting graham flour and almond meal. I also decided to use tangerines instead of oranges for a slightly different flavor.
The marmalade was amazing. I was never a big fan of orange marmalade, but I have been converted. Also, I added some finely chopped chocolate to the whipped cream. So good!!! I think the only issue I had with the dessert was the segmented fruit. It seemed a little disjointed but I have to admit it looked amazing.
