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

Before you start

Gather everything before you unfold the pastry, because the braid moves quickly once it is shaped. Thaw the puff pastry in the refrigerator until it is cool and pliable but not soft. Pit the cherries and cut each one in half so they sit flat in the filling. Toast the hazelnuts in a dry skillet over medium heat until they smell nutty, then chop them coarsely and set aside a small handful for garnish.

Beat the egg with a tablespoon of water. Line the metal baking tray with parchment and set out the chocolate-hazelnut spread, the chef's knife, the box grater, the pastry brush and the metal spatulas. Heat the oven to 400°F (200°C) before the tart is shaped so it goes in as soon as the braid is finished.

Instructions

Shape the braided pastry

1. 1Prepare the pastry and fillings
   Thaw the puff pastry in the refrigerator, then unfold it on a lightly floured board. Pit and halve the cherries, toast the hazelnuts until fragrant, then chop them coarsely. Grate the dark chocolate over the board with the box grater to make fine curls and shavings.
   Look for Pastry is cool and pliable, hazelnuts smell nutty and toasty.
   Tip Keep the pastry cold so the layers stay separate and flaky in the oven.

The pastry is scored evenly, the central band is spread with chocolate-hazelnut spread, and the cherries and chopped hazelnuts sit in a neat layer down the middle. The outer strips are folded over and woven into a crisscross braid that lies flat on the parchment.

The dough should feel cool and firm, not sticky or warm. If the strips begin to soften or stretch, chill the tray for a few minutes before brushing and baking. Check that the braid is tight enough to hold the filling without gaps, then move to the egg wash.

Glaze and bake to golden

2. 2Layer and braid the tart
   Roll the pastry into a rectangle and score diagonal lines along both sides, leaving a central strip. Spread the chocolate-hazelnut spread down the center, then top with cherries and chopped hazelnuts. Fold the outer strips over the filling and braid them in a crisscross pattern on the parchment-lined tray.
   Look for Strips are evenly spaced and folded over a glossy, cherry-studded center.
   Tip Keep the cuts even so the braid lies flat and bakes evenly.
3. 3Egg wash and bake
   Brush the braided edges with the beaten egg and water until glossy. Chill the tart for 15 minutes. Bake at 400°F (200°C) until the pastry is deep golden brown and the cherry juices bubble through the gaps.
   Look for Pastry turns deep golden and the filling bubbles through the braid.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Chilling before baking helps the strips hold their shape.

After the egg wash, the braided edges look glossy and evenly coated, with no dry patches. Once the tart comes out of the oven, the pastry should be deep golden brown and visibly puffed, with the cherry juices bubbling through the gaps in the braid. The aroma is buttery and toasty, with a light caramel note from the chocolate and the fruit. Check the underside of the pastry: it should be crisp and no longer pale. If the top browns too fast, loosely cover it with foil and bake a few minutes more.

Finish with chocolate and sugar

4. 4Finish and serve
   Transfer the tart to the board with metal spatulas and let it cool slightly. Melt the remaining chocolate and drizzle it over the tart. Dust with powdered sugar and garnish with hazelnut pieces and grated chocolate curls.
   Look for Pastry is crisp and the drizzle sets into a glossy finish.
   Tip Let it cool a few minutes so the chocolate drizzle sets cleanly.

The tart rests briefly on the board, and the metal spatulas lift it cleanly without tearing the braid. The melted chocolate drizzle should look smooth and glossy, and it sets into a thin, crisp coating as the tart cools. The powdered sugar should cover the surface in a light, even dusting, and the hazelnut pieces and chocolate curls should sit on top rather than sinking into the pastry. Before serving, check that the chocolate has set and the pastry is still crisp. Then slice with a sharp knife.

Common mistakes

The most common mistake is working with pastry that has become too warm. When the butter in the layers softens, the strips stretch, the braid loses its shape and the tart bakes flat instead of flaky. If that happens, return the tray to the refrigerator for a few minutes before brushing with egg and baking. Another frequent problem is overfilling the center.

Too much spread or too many cherries push through the braid and burn on the tray. Use an even layer and pat the cherries dry. Finally, do not skip the egg wash. Without it, the braided edges bake pale and matte, and the finished tart loses its glossy look. Brush gently so the egg does not pool in the folds.

How to tell it’s done

The tart is done when the pastry is deep golden brown across the braid and the edges look crisp and puffed. The cherry filling should bubble through the gaps and look thick and glossy rather than watery. Lift one edge with a metal spatula to check the underside; it should be golden and no longer pale or doughy.

The egg in the wash is cooked through when the pastry is set and dry on the surface. For food safety, bake until the egg-washed pastry reaches 160°F (71°C) at the thickest part of the filling. Let the tart cool slightly before drizzling the chocolate so the finish sets smoothly.

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