Orange Tian - The March 2010 Daring Baker's Challenge Recipe

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Ingredients

  • Marmalade: 20 minutes to make, 30 minutes to blanch
  • Orange segments: 20 minutes, overnight to sit
  • Caramel: 15 minutes, overnight to sit
  • Whipped Cream: 15 minutes
  • Assembling: 20 minutes
  • Freezer to Set: 10 minutes
  • 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
  • Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
  • pectin 5 grams
  • granulated sugar 1 cup; 7 oz; 200 grams
  • orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams
  • 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

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