Ingredients (makes 24 tarts)

For the Kataifi Base:

• 375g / 13.2 oz kataifi pastry

• 125g / 4.4 oz unsalted butter, melted

For the Syrup:

• 1½ cups sugar / 300g

• 1½ cups water / 360ml / 12 fl oz

For the Filling:

• 500g / 17.6 oz Nutella (or any chocolate hazelnut spread)

Topping:

• Mini Easter eggs (chocolate or candy)

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Instructions

1. Prep the Pastry:
   Let the kataifi pastry come to room temperature for about 2 hours before using. This will make it easier to handle and separate.

2. Preheat the Oven:
   Set your oven to 180°C / 355°F (fan-forced). Lightly grease two 12-hole muffin trays.

3. Make the Syrup:
   Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves.
   Bring to a boil, then reduce heat and simmer gently for 7 minutes. Remove from heat and allow to cool completely.

4. Shape the Kataifi Nests:
   Cut the kataifi into roughly 3 cm / 1.2 inch strands.
   Place in a large bowl and pour over the melted butter. Gently work the butter into the strands with your hands.
   Divide the mixture evenly between the muffin cups and press it down in the center to form a nest shape.

5. Bake & Soak:
   Bake for about 30 minutes, or until golden and crisp.
   Remove from the oven and spoon about 1 tsp of cooled syrup over each nest. Let them cool fully.

6. Fill & Decorate:
   Pipe Nutella into the center of each cooled tart.
   Top with a few mini Easter eggs to complete the nest look.

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🔎 Tips

• Make sure the syrup is completely cool before drizzling it on the hot tarts to maintain their crispness.

• For a neater finish, chill the Nutella slightly before piping.

• Store in an airtight container for up to 3 days.

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