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

Tips for success

For the best texture, serve the tart warm, but not piping hot—let it rest for about 10 minutes after baking. This allows the chocolate to set slightly, making it easier to slice.

If you want extra crunch, toast the hazelnuts in a dry skillet over medium heat for a few minutes before chopping. This brings out their nutty flavor.

To make the chocolate drizzle, melt dark chocolate in a microwave in 20-second bursts, stirring between each, or over a double boiler.

Drizzle with a spoon or a piping bag for a more controlled design. The tart can be made ahead and reheated in a 350°F (175°C) oven for 5-7 minutes to refresh the crispness.

Variations

• Berry Medley: Swap the cherries for a mix of raspberries and blueberries. Reduce the sugar if using very sweet berries, and add a teaspoon of lemon zest for brightness.
• Nut-Free Option: Omit the hazelnuts and use a nut-free chocolate spread. Replace the hazelnut chocolate with extra dark chocolate curls for a nut-free version.
• Spiced Chocolate: Add 1/2 teaspoon of ground cinnamon or a pinch of cayenne to the chocolate hazelnut spread for a warm, spicy kick that complements the cherries.
• Almond Cherry: Use almond paste or marzipan instead of chocolate hazelnut spread, and top with sliced almonds. Drizzle with white chocolate for a different flavor profile.

Storage and make-ahead

Fridge

Keep leftover tart in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or reheat in the oven before serving.

Freezer

Freeze the unbaked, assembled tart for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.

Reheat

Reheat slices in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes until crisp and warmed through.

Store leftover tart in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place in a 350°F (175°C) oven for 5-10 minutes until warmed through and crisp. Avoid microwaving as it can make the pastry soggy.

The tart can be assembled up to 4 hours ahead and kept in the refrigerator, unbaked.

When ready to bake, brush with egg wash and bake as directed, adding a few extra minutes if the pastry is very cold. The baked tart can also be made a day ahead and reheated before serving.

Serving ideas

Serve the tart warm, cut into slices, with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess contrasts beautifully with the warm, flaky pastry and rich chocolate. A cup of coffee or a glass of cold milk makes a perfect accompaniment.

This tart is also delightful at room temperature, making it a great make-ahead dessert for picnics or potlucks.

For a more elegant presentation, dust with powdered sugar just before serving and add a few fresh cherries on top. Enjoy the combination of textures and flavors in every bite.

Frequently asked questions

Recipe card

Cherry Nutella Braided Puff Pastry Tart

Prep 25 minCook 25 minTotal 50 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup chocolate hazelnut spread
• 1 1/2 cups dark cherries, pitted and halved
• 1/2 cup hazelnuts, chopped
• 2 oz dark chocolate, grated into curls
• 1 large egg, beaten
• 1 tbsp powdered sugar
• 2 oz dark chocolate, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

390

Protein

6 g

Carbohydrates

42 g

Fat

23 g

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