Cherry Nutella Braided Puff Pastry Tart

This Cherry Nutella Braided Puff Pastry Tart is the kind of dessert that looks like you spent hours in the kitchen, but it comes together in under an hour.

Flaky, golden puff pastry is braided around a rich chocolate-hazelnut filling, studded with juicy ruby cherries and crunchy hazelnuts, then finished with a dusting of powdered sugar and a glossy dark chocolate drizzle. It’s perfect for brunch, dessert, or any celebration—and it’s as fun to make as it is to eat.

There’s something magical about a braided pastry: the way the strips twist and overlap, revealing the glossy filling beneath, makes it look like a professional patisserie creation. This tart uses store-bought puff pastry to keep things easy, but the flavor is anything but basic.

Dark ruby cherries bring a bright, tart note that balances the sweet chocolate-hazelnut spread, while hazelnuts add a wonderful crunch.

The whole thing is baked until the pastry is shatteringly crisp and golden, then finished with a shower of powdered sugar and a drizzle of melted dark chocolate. Serve it warm with a scoop of vanilla ice cream or just as it is—it’s a showstopper that never fails to impress.

Ingredients

Why this recipe works

The braided design isn’t just pretty—it’s practical. By cutting the pastry into strips and weaving them over the filling, you create a self-contained tart that holds everything together beautifully. The exposed strips crisp up in the oven, giving you a mix of tender, flaky layers and crunchy edges. The filling stays tucked inside, so every bite is a perfect balance of pastry, chocolate, and fruit.

Using store-bought puff pastry is the secret to making this recipe quick and foolproof. It’s already laminated with butter, so it puffs up into dozens of flaky layers without any effort.

The combination of chocolate-hazelnut spread, cherries, and hazelnuts is a classic flavor trio that works every time. And because the tart is baked on a sheet pan, there’s no need to fuss with pie weights or blind baking—just assemble, bake, and enjoy.

Notes and substitutions

Choose a good-quality chocolate-hazelnut spread—one that’s thick and rich, not too runny. If the spread is too thin, it will soak into the pastry and make it soggy. Dark ruby cherries are ideal because they’re firm and slightly tart, but regular sweet cherries work well too. If using frozen cherries, thaw them and pat them dry thoroughly before adding to the tart.

The solid block of dark chocolate with hazelnuts can be found in the baking aisle or near the chocolate section. If you can’t find it, use a good-quality dark chocolate bar and add extra chopped hazelnuts to the filling. A box grater is the easiest way to make chocolate curls, but a vegetable peeler also works—just run it along the edge of the block to create thin shavings.

• dark ruby cherries: Use sweet cherries, Bing cherries, or frozen cherries (thawed and patted dry) if ruby cherries are not in season.
• dark chocolate with hazelnuts: Use any good-quality dark chocolate (70% cacao) and add 1/4 cup chopped toasted hazelnuts to the filling.
• chocolate-hazelnut spread: Make a homemade version by blending 1 cup hazelnuts with 1/2 cup dark chocolate and a splash of milk.
• puff pastry: Use a sheet of frozen puff pastry from a reliable brand; if using homemade, roll to about 1/8-inch thickness.

Equipment

• box grater
• pastry brush
• sharp knife
• baking sheet
• parchment paper
• wire rack