Cherry Nutella Braided Puff Pastry Tart

This braided puff pastry tart is the kind of dessert that looks like it came from a fancy bakery, yet it comes together with minimal effort. A sheet of puff pastry is filled with chocolate hazelnut spread, dark cherries, and crunchy hazelnuts, then braided into a striking spiral.

Baked until golden and flaky, it's finished with a dusting of powdered sugar and a drizzle of melted chocolate. Perfect for a weekend baking project or a special occasion, this tart is as delicious as it is beautiful.

There's something magical about transforming a simple sheet of puff pastry into an elegant, braided tart. The key is in the technique: cutting diagonal strips and weaving them over a rich filling creates a beautiful pattern that also holds everything together.

Dark cherries bring a bright, fruity contrast to the creamy chocolate hazelnut spread, while toasted hazelnuts add crunch. This recipe is forgiving and adaptable, making it a great choice for both novice and experienced bakers. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Ingredients

Why this recipe works

The method of braiding puff pastry strips over the filling serves two purposes: it creates a stunning visual presentation and it seals the filling inside, preventing it from leaking out during baking.

The diagonal cuts allow the pastry to expand and puff up evenly, resulting in a light, airy texture with crisp, golden edges. This technique also means there's no need for a tart pan or complicated shaping—just a baking sheet and a sharp knife.

The combination of chocolate and cherries is a classic pairing, and the addition of hazelnuts adds a nutty depth that complements both. Using store-bought puff pastry saves time while still delivering a homemade taste.

The egg wash gives the pastry a beautiful shine, and the final dusting of powdered sugar and drizzle of melted chocolate add a touch of elegance. This recipe celebrates simplicity and flavor, proving that a few quality ingredients can create something truly special.

Notes and substitutions

For the best results, use a high-quality chocolate hazelnut spread. If you prefer a less sweet tart, opt for a dark chocolate spread or one with a higher cocoa content. Dark cherries are ideal because they hold their shape well during baking and offer a nice tartness; if they're out of season, frozen cherries (thawed and drained) work well too.

Puff pastry should be thawed according to the package instructions, usually overnight in the refrigerator. Keep it cold until ready to use—this ensures the pastry puffs up properly. If the pastry becomes too warm and sticky, chill it in the refrigerator for 10-15 minutes before baking. A box grater is perfect for creating chocolate curls; use a large-holed side for bigger curls.

• dark cherries: Sweet cherries or a mix of cherries and raspberries work well.
• hazelnuts: Use almonds or pecans if hazelnuts are not available.
• chocolate hazelnut spread: Use any chocolate spread or a mixture of melted chocolate and heavy cream.
• dark chocolate: Semi-sweet or milk chocolate can be used for a sweeter finish.

Equipment

• Box grater
• Pastry brush
• Baking sheet
• Parchment paper
• Sharp knife
• Cutting board