Carême Pastry

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	Makes up to 10 serves

450g Carême Dark Chocolate Pastry
200g mascarpone
Pulp from ½ vanilla bean
Zest of half a small orange
25ml Grand Marnier
1tbsp icing sugar

1. Preheat oven to 160◦C. Defrost pastry according to instructions.

2. Line a large baking tray with baking paper. Lightly flour work surface and rolling pin. Roll pastry out to approx 3mm thick. Using a 6cm pastry cutter cut 14 to 16 discs from the pastry. Save any scraps, ball up, place in fridge for 10 minutes before rolling out again and cutting more discs.

3. Place discs on the baking tray and bake for 8 to 10 minutes.

4. Meanwhile mix the mascarpone, vanilla bean pulp, orange zest, Grand Marnier and icing sugar together.

5. Once cooled place a teaspoon of the mascarpone mixture on a biscuit and top with another biscuit, repeat with remaining biscuits. Dust with icing sugar before serving.