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

Before you start

Before starting, ensure the puff pastry is thawed but still cold. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Prepare all the ingredients: pit and halve the cherries, chop the hazelnuts, grate the dark chocolate, and beat the egg.

Have all your equipment ready, including a sharp knife, pastry brush, and box grater. This mise en place will make the process smooth and enjoyable.

Instructions

Preparation and Filling

1. 1Prepare the Filling and Pastry
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grate the dark chocolate on a box grater to create fine curls. Pit and halve the cherries, and chop the hazelnuts. On a lightly floured surface, roll out the puff pastry sheet to a 12x10-inch rectangle. Transfer to the prepared baking sheet.
   Look for The pastry should be smooth and evenly rolled, with no tears.
   Tip Keep the pastry cold while working to prevent it from becoming too soft.
2. 2Cut the Fringe Strips
   Using a sharp knife, cut diagonal fringe strips along both long sides of the pastry, about 1 inch apart, leaving the center third intact. The strips should be angled inward toward the center.
   Look for You should have a series of diagonal strips on each side, with the center solid.
   Tip Make the cuts evenly spaced so the braid looks uniform.

At this stage, the pastry is rolled out and the filling is prepared. The chocolate hazelnut spread is spread in the center, topped with cherries, hazelnuts, and grated chocolate.

The pastry strips are cut diagonally, ready for braiding. The kitchen smells of chocolate and cherries, and the pastry is cold and firm.

Braiding and Baking

3. 3Fill and Braid
   Spread the chocolate hazelnut cream down the center of the pastry in a thick layer. Scatter the halved cherries over the cream, then sprinkle with the chopped hazelnuts and the grated chocolate curls.
   Look for The filling should be evenly distributed, leaving the side strips free.
   Tip Don't overfill, or the braid may burst open during baking.
4. 4Braid the Pastry
   Starting at one end, fold the top strip over the filling, then cross the opposite strip over it, creating a crisscross pattern. Continue alternating strips from each side, overlapping them slightly in the middle, until the entire filling is enclosed in a tight braid. Tuck the ends under.
   Look for The braid should look neat and snug, with all filling covered.
   Tip Work quickly to keep the pastry cold; if it gets too soft, chill for 10 minutes.
5. 5Egg Wash and Bake
   Brush the entire surface of the braided pastry with the beaten egg. Bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown. The internal temperature of the pastry should reach 160°F (71°C) to ensure the egg is fully cooked.
   Look for The pastry will be golden, puffed, and the filling will be bubbling slightly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the edges brown too quickly, tent loosely with foil.

The braid is formed, with the strips neatly crossing over the filling. The egg wash gives the pastry a shiny, golden appearance. As it bakes, the pastry puffs up and turns a deep golden brown, and the filling bubbles through the gaps. The aroma of chocolate and roasted hazelnuts fills the kitchen.

Finishing and Serving

6. 6Finish and Serve
   Let the tart cool on the baking sheet for 10 minutes. Dust with powdered sugar and drizzle with melted dark chocolate. Slice and serve warm.
   Look for The chocolate drizzle will set slightly as it cools, creating a glossy finish.
   Tip Use a serrated knife to cut clean slices without squashing the pastry.

The tart is out of the oven, cooling on the baking sheet. A dusting of powdered sugar and a drizzle of melted chocolate complete the look. The pastry is crisp, the filling is glossy, and the cherries are tender. Slicing reveals a beautiful cross-section of flaky layers and rich chocolate.

Common mistakes

One common mistake is overfilling the tart, which can cause the braid to burst open during baking. Stick to the recommended amounts. Another issue is not keeping the pastry cold enough; if it warms up, the butter melts and the pastry won't puff as well.

If the edges brown too quickly, tent with foil. Finally, make sure to cut the fringe strips evenly, as uneven strips can make the braid look lopsided.

How to tell it’s done

The tart is done when the pastry is puffed and deep golden brown all over, and the filling is bubbling slightly. The internal temperature of the pastry should reach 160°F (71°C) to ensure the egg wash is fully cooked.

If you insert a knife into the center, it should come out clean. Let the tart cool for 10 minutes before slicing—this allows the filling to set slightly and makes cutting easier.

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