Place the puff pastry slices on a baking tray lined with baking paper. Beat the egg and brush the puff pastry with egg. Bake in the middle of the oven for about 20 minutes until golden brown and crispy. Cool on a wire rack.
Prepare the creme patissiere according to the instructions on the package. Place in the fridge for 5 minutes to firm up.
Halve a kiwano and scoop out the flesh with a spoon. Add the sugar. Squeeze the half lime and add the juice to the kiwano flesh.
Slice the other kiwano into wedges. Fill the piping bag with creme patissiere. Pipe a large rosette of cream onto each puff pastry slice. Pour over the kiwano sauce and garnish with the wedges of kiwano and the redcurrants.
Tip: For an extra creamy flavour, replace half the water in the creme patissiere with full milk or cream.
