Cherry Nutella Braided Puff Pastry Tart: Quick & Flaky Tips, FAQ & printable recipe

Tips for success

For the most impressive presentation, serve the tart warm, but let it rest for 10 minutes after baking so the filling can set slightly.

This makes slicing easier and prevents the filling from running out. If you prefer a cleaner cut, use a serrated knife and saw gently through the pastry.

To ensure even browning, rotate the baking sheet halfway through baking. If the edges of the pastry start to get too dark, cover them with strips of foil.

The tart is best enjoyed the day it's made, but it can be stored in the refrigerator and reheated in a 350°F (175°C) oven for 5-10 minutes to restore crispness.

Variations

• Berry Nutella Tart: Replace the cherries with a mix of raspberries, blueberries, and sliced strawberries. The tartness of the berries balances the sweet chocolate spread beautifully. No need to chop the berries; just scatter them whole.
• Almond Cherry Tart: Swap the hazelnuts and chocolate hazelnut spread for almond butter and sliced almonds. Use a cherry jam or preserves instead of fresh cherries for a sweeter, more intense flavor. Spread the almond butter, then layer with cherry jam and almonds.
• Salted Caramel Apple Tart: Use a thick salted caramel sauce instead of chocolate hazelnut spread. Top with thinly sliced apples and a sprinkle of cinnamon. Skip the chocolate and hazelnuts; instead, add a handful of toasted pecans. Bake as directed and drizzle with extra caramel before serving.
• White Chocolate Raspberry Tart: Spread white chocolate ganache (melted white chocolate and cream) over the pastry. Top with fresh raspberries and a sprinkle of crushed pistachios. Drizzle with melted white chocolate after baking for a pretty finish.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to crisp the pastry.

Freezer

Freeze the unbaked tart for up to 1 month. Bake from frozen, adding 5-10 minutes to the baking time.

Reheat

Reheat slices in a 350°F (175°C) oven for 5-8 minutes, or until warm and crisp. Avoid microwaving to keep the pastry flaky.

Store leftover tart in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly, but reheating in a toaster oven or regular oven will bring back some crispness. Avoid microwaving, as it makes the pastry soggy.

The tart can be assembled up to 2 hours ahead and kept in the refrigerator, unbaked.

When ready to bake, brush with egg wash and bake as directed, adding a few extra minutes if baking from cold. The baked tart can also be made a day ahead and reheated before serving.

Serving ideas

Serve the tart warm or at room temperature, cut into slices. A scoop of vanilla ice cream or a dollop of whipped cream complements the rich chocolate and cherry flavors beautifully.

For a festive touch, sprinkle with extra chopped hazelnuts or fresh mint leaves.

This tart is versatile enough for breakfast, brunch, or dessert. Pair it with coffee or tea for an afternoon treat, or serve it as a finale to a dinner party. The combination of chocolate, cherry, and hazelnut is universally loved, making it a crowd-pleaser.

Frequently asked questions

Recipe card

Cherry Nutella Braided Puff Pastry Tart: Quick & Flaky

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup chocolate hazelnut spread
• 1 cup dark cherries, pitted and chopped
• 1/2 cup hazelnuts, chopped
• 2 oz dark chocolate block, for grating
• 1 egg, beaten for egg wash
• 1 tbsp powdered sugar, for dusting
• 2 tbsp dark chocolate, melted

Instructions

1. 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.
2. 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.
3. 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.
4. Pile the chopped cherries evenly over the chocolate hazelnut cream. Sprinkle the chopped hazelnuts over the cherries, followed by the grated dark chocolate curls.
5. 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.
6. 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.
7. 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.
8. 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.
9. Lift a warm flaky portion onto a plate using a spatula. Serve warm or at room temperature.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

42 g

Fat

22 g

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