Braided Cherry and Chocolate Hazelnut Puff Pastry Tart Tips, FAQ & printable recipe

Tips for success

Keep the pastry cold until the moment you fold it. Warm puff pastry loses its layers and bakes into a flatter, denser tart, so chill the board and tray briefly if the room is warm. Work with one strip at a time and keep the rest in the refrigerator until you need them.

Finish the tart just before serving for the best contrast. Powdered sugar and chocolate shavings can absorb moisture from the filling over time, so add them after the tart has cooled. Slice with a serrated knife and wipe the blade between cuts so each piece keeps its clean braided look.

Variations

• Almond Version: Replace the hazelnuts with toasted sliced almonds and use almond-flavored spread if you find one. The nuts add a slightly sweeter, toastier note that pairs well with the cherries and dark chocolate.
• Pear Instead of Cherry: Use thinly sliced ripe pears in place of the cherries, arranging them in an even layer. Pears stay mild and soft as they bake, giving the braided tart a gentler fruit flavor.
• Orange Zest Finish: Add a little finely grated orange zest to the grated chocolate before sprinkling it over the finished tart. The bright citrus cuts through the richness of the spread and chocolate for a more layered flavor.
• Mini Braided Tarts: Cut the puff pastry into smaller rectangles and divide the filling among them, then braid each piece individually. Reduce the baking time slightly and check for golden color, which makes a good option for serving individual portions.

Storage and make-ahead

Fridge

Refrigerate leftover tart in an airtight container for up to two days, but expect the pastry to soften.

Freezer

The baked tart can be frozen in a sealed container for up to one month, though the pastry will lose some crispness after thawing.

Reheat

Reheat slices in a 325°F (165°C) oven for 5 to 8 minutes, until the pastry crisps again and the filling is warm throughout.

Store leftover tart in an airtight container at room temperature for up to one day, where the pastry will stay reasonably crisp. Cover the cut surface loosely so the cherry filling does not dry out. Keep the chocolate drizzle and garnish intact if possible, since they are the most noticeable on the surface.

Any tart kept longer than a day should go into the refrigerator, where the pastry will soften, so reheat slices briefly to revive the texture before serving. Discard any tart that has been left out for more than two hours.

You can prepare the components ahead of time to make assembly quick. Pit and halve the cherries, chop the hazelnuts and keep them covered in the refrigerator.

Grate the dark chocolate and store the shavings in a sealed container in a cool place. Thaw the puff pastry fully in the refrigerator before you begin.

Assemble and bake the tart shortly before serving, because the pastry is best eaten warm or within a few hours of baking. Avoid assembling the braid far in advance, since the pastry can soften and lose its flaky layers before it reaches the oven.

Serving ideas

Serve the tart at room temperature or slightly warm, cut into thick slices so each piece shows the braid and the cherry filling.

A scoop of vanilla ice cream or a spoonful of lightly whipped cream complements the chocolate and cherries well, and it adds a cool contrast to the warm pastry. Arrange the slices on a wooden board or a plain white plate so the golden layers and chocolate drizzle stand out.

For a casual gathering, present the whole tart on the baking tray with a small knife beside it, and let guests cut their own pieces. Pair it with coffee, espresso or a lightly sweet dessert wine for a relaxed finish. Because the tart is rich, smaller slices work well after a larger meal.

Frequently asked questions

Recipe card

Braided Cherry and Chocolate Hazelnut Puff Pastry Tart

Prep 25 minCook 25 minRest 10 minTotal 1 hServes 8

Ingredients

• 1 sheet all-butter puff pastry, store-bought or made ahead, thawed
• 1/2 cup chocolate hazelnut spread
• 1 cup pitted cherries, halved
• 1/2 cup hazelnuts, chopped, plus extra for garnish
• 2 oz dark chocolate bar, for shavings and drizzle
• 1 large egg, beaten for egg wash
• powdered sugar, for dusting, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Scatter the extra chopped hazelnuts and the reserved chocolate shavings over the tart. Slice and serve while the pastry is still crisp.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

46 g

Fat

24 g

Fiber

3 g

Sugar

24 g

Sodium

260 mg

Automatic estimate from the ingredient list, not laboratory-verified.