Cherry Nutella Braided Puff Pastry Tart Step-by-step instructions

Before you start

Before starting, make sure the puff pastry is properly thawed but still cold. If it’s too warm, it will be difficult to handle and may stick to the work surface. Take the chocolate-hazelnut spread out of the fridge if it’s been stored there, so it’s spreadable.

Pit and chop the cherries, chop the hazelnuts, and grate the dark chocolate. Beat the egg in a small bowl for the egg wash. Line a baking sheet with parchment paper and have all your tools ready. Preheat the oven to 400°F (200°C) so it’s hot when the tart is ready to go in.

Instructions

Prepare the Pastry & Filling

1. 1Prep the Pastry and Filling
   Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry sheet into a 12x10-inch rectangle. Using a sharp knife, cut diagonal fringe strips along both long sides, about 1 inch wide, leaving the center 4 inches intact. Transfer the prepared pastry to the lined baking sheet.
   Look for The pastry should be a neat rectangle with even fringe strips on both sides.
   Tip Chill the pastry for 10 minutes if it becomes too soft to handle.
2. 2Grate the Chocolate and Prep the Cherries
   Grate the solid block of dark chocolate with hazelnuts on the large holes of a box grater to create a pile of chocolate curls. Pit and chop the dark ruby cherries into small pieces. Chop the hazelnuts into coarse pieces.
   Look for The chocolate curls should be fluffy and the cherries juicy but not watery.
   Tip Pat the chopped cherries dry with paper towels to prevent the pastry from becoming soggy.

At the end of this phase, you should have a neat rectangle of puff pastry with even diagonal strips on both sides. The chocolate should be grated into fluffy curls, the cherries chopped into small pieces, and the hazelnuts roughly chopped.

The pastry should be cold and firm, not sticky or overly soft. If it’s warm, pop it in the fridge for 5 to 10 minutes before proceeding.

Assemble & Bake

3. 3Assemble the Braid
   Spread the chocolate-hazelnut cream evenly down the center of the pastry rectangle, leaving a small border. Sprinkle the chopped cherries and hazelnuts over the chocolate-hazelnut cream. Fold the pastry strips over the filling in a crisscross braid, alternating sides, pressing gently to seal.
   Look for The braid should look neat and snug, with the filling peeking through the gaps.
   Tip Do not overfill—excess moisture can make the pastry soggy.
4. 4Brush with Egg Wash and Bake
   Brush the entire braid with the beaten egg, making sure to cover all the pastry strips. Bake in the preheated oven for 20 to 25 minutes, until the pastry is puffed and deep golden brown. The internal temperature of the egg wash should reach 160°F (71°C) to ensure the egg is fully cooked.
   Look for The pastry should be golden, puffed, and crisp to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, loosely tent with foil for the last 5 minutes.

The braid should look neat and tidy, with the filling peeking out through the gaps. The egg wash should coat every surface of the pastry, giving it a glossy sheen. As it bakes, the kitchen will fill with the aroma of chocolate and fruit. The pastry will puff up dramatically and turn a deep golden brown. Check for even browning and tent with foil if needed.

Finish & Serve

5. 5Finish with Sugar and Chocolate Drizzle
   Let the tart cool on the baking sheet for 5 minutes. Dust generously with confectioners' sugar. Drizzle the melted dark chocolate across the braid in a zigzag pattern. Let the chocolate set for a few minutes before serving.
   Look for The sugar and chocolate create a glossy, festive finish.
   Tip Use a spoon or a piping bag for a clean drizzle.

After cooling for 5 minutes, the tart should be firm enough to handle. The powdered sugar should dust the top evenly, and the melted chocolate drizzle should set into a glossy, slightly firm layer. When you cut into it, the layers should be crisp and flaky, the filling warm and gooey, and the cherries tender. Serve warm for the best texture and flavor.

Common mistakes

One common mistake is overfilling the tart, which can cause the filling to spill out during baking and make the pastry soggy. Stick to the amounts given and spread the filling evenly. Another pitfall is not cutting the fringe strips wide enough—if they’re too thin, they’ll tear when you braid them.

Aim for 1-inch-wide strips. Also, be gentle when braiding; if the pastry is too soft, chill it for a few minutes. Finally, don’t skip the egg wash—it’s what gives the pastry that gorgeous golden sheen.

How to tell it’s done

The tart is done when the pastry is deeply golden brown, puffed, and crisp to the touch. The filling should be bubbling gently through the gaps, and the cherries should be soft but not mushy.

If you have an instant-read thermometer, insert it into the thickest part of the pastry—it should read at least 160°F (71°C) to ensure the egg wash is fully cooked. Let the tart cool for at least 5 minutes before slicing, so the filling can set slightly and the pastry doesn’t shatter when cut.

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