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

Tips for success

For the best texture, serve the tart warm, within an hour of baking. The pastry is at its crispiest right out of the oven. If you need to make it ahead, reheat slices in a 350°F (175°C) oven for 5 to 7 minutes to restore the flakiness. Avoid the microwave, which will make the pastry chewy and soggy.

To make the braid extra shiny, brush the pastry with the egg wash twice—once before adding the filling and once after braiding. This double coating gives a deeper golden color.

If you’re short on time, a single coat works fine. For a more pronounced chocolate flavor, use a dark chocolate with at least 70% cacao for both the grated curls and the drizzle.

Variations

• Berry Bliss: Swap the cherries for a mix of fresh raspberries, blueberries, and sliced strawberries. Reduce the sugar in the filling slightly, as berries can be sweeter. The tart will be just as vibrant and delicious.
• Almond Joy: Replace the hazelnuts with sliced almonds and use an almond-chocolate spread instead of chocolate-hazelnut. Add a sprinkle of shredded coconut over the filling for a tropical twist.
• Spiced Apple: Use thinly sliced apples tossed with cinnamon and a little brown sugar instead of cherries. Skip the hazelnuts and add a handful of chopped pecans. Drizzle with caramel sauce instead of dark chocolate.
• Peanut Butter & Banana: Spread a layer of peanut butter over the puff pastry, then top with sliced bananas and a sprinkle of chopped peanuts. Drizzle with melted dark chocolate and bake as directed. Omit the hazelnuts.

Storage and make-ahead

Fridge

Store in the fridge in an airtight container for up to 3 days. Reheat slices in a 350°F oven for 5–8 minutes to restore crispness.

Freezer

Freeze the baked tart for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then reheat in a 350°F oven until warm.

Reheat

Reheat slices in a 350°F oven for 5–8 minutes until warmed through and pastry is crisp again. Avoid microwaving, which makes the pastry soggy.

Store leftover tart in an airtight container in the refrigerator for up to 3 days. The pastry will soften slightly, but reheating in a toaster oven or conventional oven at 350°F (175°C) for 5 to 8 minutes will bring back some crispness. Keep the tart covered to prevent it from drying out.

You can assemble the tart up to 4 hours ahead and keep it in the refrigerator, covered with plastic wrap.

When ready to bake, brush with egg wash and bake straight from the fridge, adding a few extra minutes to the baking time. The unbaked tart can also be frozen for up to 2 months; thaw overnight in the fridge before baking.

Serving ideas

Serve the tart warm, cut into thick slices, with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

The cold creaminess contrasts beautifully with the warm, flaky pastry and the rich chocolate filling. For a special touch, add a few fresh cherries on the side and a sprig of mint for color.

This tart is versatile enough for breakfast, brunch, or dessert. Pair it with coffee or tea for a mid-morning treat, or with a glass of dessert wine for an elegant evening finale.

Leftovers are delicious cold, though the pastry won’t be as crisp. If you’re serving a crowd, cut the tart into thin slices—it’s rich and satisfying.

Frequently asked questions

Recipe card

Cherry Nutella Braided Puff Pastry Tart

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup chocolate-hazelnut spread
• 1 1/2 cups dark ruby cherries, pitted and chopped
• 1/2 cup hazelnuts, chopped
• 4 oz dark chocolate with hazelnuts, solid block
• 1 large egg, beaten (for egg wash)
• 2 tbsp confectioners' sugar
• 2 oz dark chocolate, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

32 g

Fat

25 g

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