Boysenberry eggnog pastry tree

Preheat oven to 180°C

In a medium bowl, whisk custard with rum, nutmeg and cinnamon to combine

Divide the pastry dough in two. Between two large sheets of baking paper, roll one portion out to a triangle roughly 40cm at its longest point and 25cm at its widest, shaping the dough as you go to make a triangle. Repeat with the remaining dough portion

Lay one pastry triangle over the other, and use a sharp knife to cut a neat triangle and 4-5cm thick \"tree stump\" at the bottom. Remove the top layer and set aside

Gather any leftover dough into a ball, roll out and stamp a star shape for the top, as well as any other shapes you wish to make

Transfer the bottom pastry tree, on its baking paper, to a baking tray, along with your extra pastry shapes

Spread 2/3 of the custard mixture over the pastry tree, leaving a 2cm border around the edges. Scatter over a quarter of the Wattie's Boysenberries, reserving the rest for serving

Brush the edge of the pastry with egg wash. Lay over the remaining pastry tree and gently press the edges to seal

Slice horizontal slits running down either side of the tree at 2-3cm intervals, leaving a gap the width of the tree stump down the middle

Gently twist each strip. Brush the tree and any pastry shapes with egg wash

Bake for 15 minutes until golden and puffed. Remove smaller shapes early as they will cook faster

Decorate with melted white chocolate and chopped pistachios if desired. I use the white chocolate to attach the star to the top of the tree. Enjoy hot, with the remaining eggnog custard and Wattie's Boysenberries