I had never made a tian of any kind. This dessert version is lovely but I have to warn you: it is time consuming to make from scratch!
- Pate Sablee: 20 minutes to make, 30 minutes to rest, 15 minutes to roll out, 20 minutes to bake
- Marmalade: 20 minutes to make, 30 minutes to blanch
- Orange segments: 20 minutes, overnight to sit
- Caramel: 15 minutes, overnight to sit
- Chocolate Whipped Cream: overnight then 15 minutes
- Assembling: 20 minutes
- Freezer to Set: 10 minutes
• 9 inch spring form pan
• A food processor
• A stand-up or hand mixer
• Parchment paper or a silicone sheet
• A baking sheet
• A rolling pin
For the Pate Sablee:
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 spring form pan as a guide, cut dough into circle the same size as the pan (I just used a pizza cutter and cut around the pan base. Bake for 20 minutes or until the circle of dough is just golden. There will be extra dough.
For the Marmalade:
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. I used Cara 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:
To be honest I would just buy caramel sauce and save LOTS of time. I found the sugar was easily burnt before it began to melt.
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
heavy whipping cream 2 cups
3 oz dark chocolate ( I use Lindt)
3 tablespoons of hot water
1 tsp Gelatine
orange marmalade (see recipe above) 2 tablespoons
In small sauce pan, add cream and chocolate. Carefully melt chocolate into cream over low heat. Remove from heat and refrigerate over night.
In small bowl add hot water and gelatine, 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 on low speed until the cream starts to thicken for about one minute. 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. Put spring form pan together.
Drain the orange segments on a kitchen towel.
Have the marmalade, whipped cream and baked circle of dough ready to use.
Arrange the orange segments at the bottom of the spring form pan. 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, add a layer of whipped cream and gently spread it so that it fills 2/3 of the pan in an even layer. Leave at least an 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 the whipped cream (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 an hour. You can leave it over night though the oranges will freeze (I liked it).
Using a small knife, gently go around the edges of the pan 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.
Note: Before I added the oranges I place a non stick circular round on the bottom of the pan. It made for easy removal later and I was able to slowly peel it away from the oranges, keeping everything in place.
This challenge, quite honestly, was a challenge! It was time consuming. If I were to make this again I would definitely buy marmalade, and caramel sauce. I think a shortbread cookie base would also work nicely.
Taste verdict: The entire family loved the combination of orange and chocolate. It was delicious.
http://www.wisegeek.com/what-is-a-tian.htm (An article about the dessert known as tian.)
YouTube link on how to segment an orange: http://www.youtube.com/watch?v=ZG5mcEEBlcI
To learn more about Pectin: http://en.wikipedia.org/wiki/Pectin
What to substitute for Pectin: http://www.gourmetsleuth.com/Dictionary/P/Pectin-6222.aspx