375 g box puff pastry thawed
1 cup thick custard
Finely grated zest of 1 orange
3 yellow nectarines, thinly sliced
2 tbsp shredded coconut, toasted
- Preheat oven to 200°C. Line a large oven tray with baking paper. Using a 10cm round biscuit cutter, cut 6 rounds from pastry. Using a 6cm round biscuit cutter, make indents in middle of rounds, taking care not to cut through pastry. Put rounds on prepared tray. Bake for 10-15 minutes or until golden and crisp. (Pastry may rise and fall over. Re-stack pastry rounds when you remove them from oven.) Transfer rounds to a wire rack to cool.
- Gently press centre of rounds with a clean tea towel, forming cups. Combine custard and zest in a bowl. Spoon custard mixture among pastry cups. Top with nectarine and coconut. Serve.