Braided Cherry and Chocolate Hazelnut Puff Pastry Tart Step-by-step instructions

Before you start

Before you start, thaw the puff pastry in the refrigerator until it can be unfolded without cracking, and let it sit at room temperature for about 10 minutes if it is too firm to cut. Pit the cherries and halve them so they lie flat under the braid, then pat them dry with paper towels. Chop the hazelnuts and set a portion aside for garnish.

Chill the dark chocolate bar for about ten minutes so it grates into clean curls. Preheat the oven to 400°F (200°C) and line a baking tray with parchment. Beat the egg with a splash of water for the wash, and have the chocolate hazelnut spread, cherries and hazelnuts within reach of the board so the assembly moves quickly and the pastry stays cool.

Instructions

Assemble the braid

1. 1Score the pastry edges
   Unroll the puff pastry on a wooden cutting board. Using a sharp knife, cut parallel slits along both long edges, leaving the center section uncut. Keep the slits evenly spaced so the strips braid neatly.
   Look for Strips should be even in width and the middle section should look smooth and intact.
   Tip Keep the pastry cold; if it softens, chill it for ten minutes before cutting.
2. 2Layer the filling
   Spread the chocolate hazelnut spread over the center section of the pastry. Scatter the halved cherries and chopped hazelnuts evenly along the middle, leaving the slit strips clear.
   Look for The filling should cover the center in an even layer with no bare patches.
   Tip Pat the cherries dry first so the pastry stays crisp underneath.
3. 3Grate the chocolate garnish
   Grate the dark chocolate bar over a box grater, letting the curled shavings fall onto the cutting board. Set aside the shavings for the finish.
   Look for Fine curls should collect on the board, ready to garnish.
   Tip Chill the chocolate for ten minutes first so it grates into cleaner curls.

After assembling, the pastry should be evenly slit along both long edges, with the center covered in a smooth layer of chocolate hazelnut spread and an even scatter of cherries and hazelnuts. The chocolate shavings should be collected on the board and the strips should be ready to fold.

Check that the pastry still feels cool to the touch and holds its shape. If the pastry has softened and the strips are sagging, slide the tray into the refrigerator for ten minutes before you go on, so the layers stay distinct and the braid bakes with clean, lifted edges.

Braid and bake the tart

4. 4Braid the strips
   Fold the cut strips over the filling one at a time, alternating from left to right. Crisscross them across the top to form a braid, pressing the ends gently to seal them.
   Look for The braid should look even and cover the filling without gaps.
   Tip Pull each strip taut so the braid holds its shape in the oven.
5. 5Egg wash and transfer
   Beat the egg with a splash of water. Brush the surface of the braid with the egg wash, then carefully transfer the tart to a parchment-lined baking tray.
   Look for The pastry should look glossy and evenly coated.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Brush lightly so the egg does not pool in the seams and glue the layers shut.
6. 6Bake until golden
   Bake the tart until the pastry is deep golden brown and puffed, and the cherry filling bubbles through the gaps. Cool the tart on the tray for about 10 minutes before moving it.
   Look for Pastry should be deep golden, layers puffed and the filling bubbling at the gaps.
   Tip Rotate the tray halfway through baking for even browning.

Once the braid is folded and brushed, the strips should look taut and evenly placed, and the egg wash should coat the surface in a thin, glossy layer. When the tart comes out of the oven, the pastry should be deep golden, visibly puffed in the layers, with cherry juice bubbling through the gaps. Check that the braid has held its crisscross shape and that no filling is spilling heavily. Let the tart rest on the tray for about ten minutes so the filling settles and the pastry firms before dusting, drizzling and slicing.

Finish and serve

7. 7Dust and drizzle
   Dust the cooled tart with powdered sugar. Melt a little of the dark chocolate in a bowl in short bursts, then drizzle it over the braid.
   Look for The melted chocolate should flow smoothly and look glossy.
   Tip Melt the chocolate in 20-second bursts, stirring between each.
8. 8Garnish and serve
   Scatter the extra chopped hazelnuts and the reserved chocolate shavings over the tart. Slice and serve while the pastry is still crisp.
   Look for The top should look finished with nuts and shavings evenly placed.
   Tip Use a serrated knife to slice without crushing the layers.

At the finish stage, the tart should be cooled enough to handle, with powdered sugar dusted evenly across the braid. The melted dark chocolate should flow smoothly and look glossy, forming thin lines across the top without pooling. The extra hazelnuts and chocolate shavings should be spread so each slice has a little of everything. Check that the pastry still looks crisp at the edges and that the drizzle has set before slicing. Serve while the layers are still crisp and the filling is warm.

Common mistakes

The most common mistake is letting the pastry warm up too much during assembly. When butter in puff pastry softens, the layers melt together and the braid bakes flat rather than puffed, so work quickly and chill the tart briefly if it becomes soft. Another frequent error is overloading the filling, which pushes the cherries and spread out through the braid and makes the surface soggy.

Brush the egg wash lightly, since heavy coating can pool in the seams and glue the strips shut. Avoid cutting the slits too narrow, because they will not open and puff properly. Finally, do not slice the tart while it is still very hot, or the filling will run and the pastry will lose its crispness.

How to tell it’s done

The tart is done when the pastry is deep golden brown all over, the layers look puffed and separated, and cherry juice bubbles visibly through the gaps in the braid. The pastry should look dry and crisp at the edges, not pale or soft. The filling should look thick and bubbling, not thin.

Because this tart contains eggs in the egg wash, the surface should be set to the touch and fully colored; the egg is cooked through by the same baking time. Check the bottom of the tart by lifting an edge with a spatula: it should look golden and firm, with no raw dough underneath. If the top browns too quickly before the bottom is set, lower the oven rack by one position and bake a few minutes more.

• Egg dishes: 160°F (71°C) in the thickest part