Pastry Nests

1. Preheat the oven to 350F and line a baking tray with parchment paper.
2. Roll out 1 roll of flaky pastry on a lightly floured surface and cut out circles or squares. Place them on the tray.
3. In a small bowl, whisk 1 large egg with 1 tbsp milk and lightly brush the pastry bases.
4. Cut more circles from the pastry, then punch out the centers to form rings.
5. Place 2 rings on top of each base, brushing lightly with the egg wash so they stick and puff neatly.
6. Bake for 10 to 15 minutes, until puffed and golden brown.
7. Cool completely before filling, or the custard will melt.

Kahlua Custard

1. In a large microwave-safe glass bowl, combine 237 ml whipping cream and 250 ml evaporated milk.
2. Heat for 2 to 3 minutes until hot but not boiling.
3. Add 120 g butter, whisking until fully melted. If needed, return to the microwave for 20 to 30 seconds, then whisk again until smooth.
4. In a small bowl, mix 40 ml custard powder with 25 ml evaporated milk to form a smooth paste.
5. Add this to the warm cream mixture and whisk well, so no lumps are hiding.
6. Add 425 ml castor sugar and whisk until dissolved.
7. Return the bowl to the microwave and cook 1 minute at a time, whisking well after each round.
8. Most microwaves need 2 rounds, with the second closer to 45 seconds.
9. Once thick and glossy, whisk in 50 ml Kahlua.
10. Cover the surface directly with cling wrap to stop a skin from forming and set aside to cool completely.

Assemble

1. Transfer all the cooled custard to a piping bag fitted with a large star nozzle.
2. Pipe generously into the cold pastry nests.
3. Decorate with fresh fruit and finish with a light dusting of icing sugar.
4. Serve with coffee, share with friends, and don’t be surprised when they ask for the recipe.