Cherry Nutella Braided Puff Pastry Tart with Hazelnut Chocolate

This cherry Nutella braided puff pastry tart is the kind of dessert that looks like it took hours of intricate work, but it comes together in under 30 minutes of active time.

A sheet of puff pastry is cut into a fringe, filled with rich chocolate hazelnut spread, dark cherries, and crunchy hazelnuts, then braided into a golden, flaky masterpiece. A shower of confectioners' sugar and a drizzle of melted chocolate make it irresistible.

There is something magical about puff pastry: it bakes into hundreds of crisp, buttery layers with almost no effort. Here, that magic is paired with a decadent filling of chocolate hazelnut spread, dark cherries, and grated hazelnut chocolate.

The braided shape not only looks stunning but also creates a perfect ratio of pastry to filling in every bite. The cherries add a bright, fruity note that cuts through the richness, while the hazelnuts provide a pleasant crunch. This tart is a beautiful balance of textures and flavors, and it is surprisingly simple to assemble.

Ingredients

Why this recipe works

The braided construction is the key to this tart's appeal. Cutting diagonal strips and folding them over the filling creates a self-contained package that bakes evenly and looks gorgeous.

The exposed filling in the center caramelizes slightly, while the pastry strips puff up into crisp, golden ridges. This method also means there is no need for a tart pan or crimping — just a baking sheet and a few minutes of folding.

Using a store-bought puff pastry keeps the recipe approachable, while the filling does the heavy lifting. The chocolate hazelnut spread melts into a luscious, gooey layer that binds the cherries and hazelnuts together.

The grated hazelnut chocolate adds extra chocolate flavor and a delicate texture that melts into the filling as it bakes. The result is a dessert that tastes far more complex than its ingredient list suggests.

Notes and substitutions

For the best results, use a good-quality puff pastry that is all-butter if possible; it bakes up flakier and more flavorful. If using frozen puff pastry, thaw it in the refrigerator overnight or on the counter for about 30 minutes until it is pliable but still cold. Work quickly to keep the pastry cold, as warm pastry becomes sticky and difficult to handle.

Dark cherries can be fresh or frozen; if using frozen, thaw and pat them dry to avoid excess moisture. The chocolate hazelnut spread can be any brand; a thick, spreadable consistency works best. The dark hazelnut chocolate bar is optional but adds a wonderful depth; if unavailable, substitute with a dark chocolate bar and extra chopped hazelnuts. The melted chocolate for drizzling can be any dark chocolate you like.

• dark cherries: fresh or frozen sweet cherries, or raspberries for a different berry flavor
• chocolate hazelnut spread: any chocolate spread, or a mixture of melted chocolate and hazelnut butter
• dark hazelnut chocolate bar: a dark chocolate bar plus 1/4 cup chopped toasted hazelnuts
• puff pastry: a sheet of thawed frozen puff pastry or a homemade rough puff pastry

Equipment

• Box grater
• Pastry brush
• Baking sheet
• Parchment paper
• Sharp knife
• Cutting board
• Mixing bowl