Cherry Nutella Braided Puff Pastry Tart: Quick & Flaky Step-by-step instructions

Before you start

Before starting, ensure the puff pastry is thawed but still cold. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Prepare the cherries by pitting and chopping them into small pieces.

Roughly chop the hazelnuts. Grate the dark chocolate using a box grater and set aside. Beat the egg in a small bowl for the egg wash. Have all ingredients and tools within reach to assemble the tart quickly.

Instructions

Prepare and Fill

1. 1Prepare the filling and pastry
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Chop the dark cherries into small pieces and set aside. Roughly chop the hazelnuts. Using a box grater, grate the dark chocolate block into fine curls and set aside.
   Look for Cherries are chopped, hazelnuts are roughly chopped, and chocolate is grated into curls.
   Tip Keep the chocolate in the refrigerator for 10 minutes before grating for cleaner curls.
2. 2Cut the pastry fringe
   On a lightly floured surface, roll out the puff pastry sheet slightly to smooth the creases. Using a sharp knife, cut diagonal fringe strips along both long sides of the pastry, leaving the center section intact. The strips should be about 1 inch wide and angled outward.
   Look for The pastry has diagonal strips on each side, with a solid center strip.
   Tip Use a pizza cutter for even strips if preferred.
3. 3Spread the filling
   Spread the chocolate hazelnut cream evenly down the center of the pastry, using a spatula or the back of a spoon. Leave a little space at the ends to seal the braid.
   Look for The center is covered with an even layer of chocolate hazelnut cream.
   Tip If the spread is too stiff, warm it for a few seconds in the microwave.
4. 4Add the cherry filling
   Pile the chopped cherries evenly over the chocolate hazelnut cream. Sprinkle the chopped hazelnuts over the cherries, followed by the grated dark chocolate curls.
   Look for The filling is topped with cherries, hazelnuts, and chocolate curls.
   Tip Press the filling gently so it stays in place while braiding.

At the end of this phase, the pastry is rolled out with diagonal fringe strips cut on both sides.

The center is spread with chocolate hazelnut cream, topped with cherries, hazelnuts, and grated chocolate. The filling should be evenly distributed and the pastry still cold.

Braid and Bake

5. 5Braid the pastry
   Starting at one end, fold the top strip over the filling at an angle, then alternate folding the side strips over each other in a crisscross pattern, tucking the ends under the tart to seal. Continue until the entire filling is covered.
   Look for The pastry forms a tight braid over the filling, with the ends tucked under.
   Tip Work quickly to keep the pastry cold and easy to handle.
6. 6Brush with egg wash
   Brush the entire braided pastry with the beaten egg, making sure to cover all the exposed pastry surfaces. This will give the tart a golden, shiny finish when baked.
   Look for The pastry is fully coated with a thin layer of egg wash.
   Tip Avoid brushing too much egg wash on the edges to prevent burning.
7. 7Bake the tart
   Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and deep golden brown. The filling should be bubbling slightly at the edges.
   Look for The pastry is golden brown and puffed, with the filling hot and bubbly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through baking for even browning.

The pastry is braided into a tight crisscross pattern, brushed with egg wash, and baked until golden and puffed. The tart should be deeply browned and the filling hot and bubbly. The kitchen smells of buttery pastry and chocolate.

Finish and Serve

8. 8Cool and finish
   Remove the tart from the oven and let it cool on the baking sheet for 10 minutes. Dust generously with powdered sugar and drizzle with melted dark chocolate.
   Look for The tart is slightly cooled, dusted with powdered sugar, and drizzled with chocolate.
   Tip Use a fork to drizzle the melted chocolate for a decorative effect.
9. 9Serve and enjoy
   Lift a warm flaky portion onto a plate using a spatula. Serve warm or at room temperature.
   Look for The tart is sliced and served, showing the flaky layers and rich filling.
   Tip For clean slices, use a serrated knife and cut gently.

After cooling, the tart is dusted with powdered sugar and drizzled with melted chocolate. It should be slightly warm, with the pastry crisp and the filling set. Slices lift cleanly from the tart, showing the flaky layers and rich filling.

Common mistakes

One common mistake is overfilling the tart, which can cause the filling to spill out during baking. Keep the filling within the center strip and avoid piling it too high.

Another issue is not sealing the braid properly—tuck the ends under the tart to prevent them from unraveling. Also, ensure the pastry is cold before baking; if it warms up, the butter may leak out, resulting in a less flaky texture.

How to tell it’s done

The tart is done when the pastry is puffed and deep golden brown all over, and the filling is bubbling at the edges. The internal temperature of the egg wash should reach 160°F (71°C) to ensure food safety.

If the pastry browns too quickly, tent loosely with foil and continue baking until the center is cooked through. Let the tart cool for at least 10 minutes before slicing to allow the filling to set slightly.

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