Cherry Nutella Braided Puff Pastry Tart with Chocolate Shavings Step-by-step instructions

Before you start

Thaw the puff pastry in the refrigerator until it is cold and pliable but not sticky, usually several hours or overnight. Preheat the oven to 400°F (200°C) with a rack in the center. Line a baking sheet with parchment paper. Pit the cherries and halve them, then pat them very dry with paper towels so they do not release juice into the filling.

Chop the hazelnuts finely and set them aside. Chill the dark chocolate so it grates cleanly, and have the Nutella at room temperature so it spreads easily. Beat the egg in a small bowl. Set out the wooden board, the knife, the box grater and the pastry brush so the shaping goes quickly from start to finish.

Instructions

Filling and cutting the strips

1. 1Prepare the pastry board
   Unroll the puff pastry on a wooden cutting board. Spread the Nutella down the center third, leaving a border at each end. Scatter the halved cherries and chopped hazelnuts evenly over the Nutella.
   Look for The Nutella spreads smoothly and the cherries sit in a single even layer.
   Tip Pat the cherries dry first so the filling does not make the pastry soggy.
2. 2Cut the diagonal strips
   Using a sharp knife, cut diagonal strips along both long sides of the filled center, stopping at the filling. Leave the middle section intact so it forms the base of the braid.
   Look for Strips are even in width and the center stays one solid piece.
   Tip Keep the knife cuts clean and avoid dragging the pastry.

The pastry lies flat on the board with the Nutella spread neatly down the center third and the cherries and hazelnuts scattered in an even layer. The side strips are cut cleanly to the filling, the middle section is intact, and the dough is still cool to the touch.

Check that the strips are roughly the same width before you start folding. If the pastry has softened and feels sticky, slide it onto the baking sheet and chill it for 10 minutes before you continue. Cold dough holds its layers and keeps the braid crisp instead of greasy.

Shaping the crisscross braid

3. 3Grate the chocolate shavings
   Chill the dark chocolate briefly, then grate it with a fine box grater held over the board. Scatter the shavings over the filling so they settle on the cherries and nuts.
   Look for Fine, delicate shavings fall in an even layer over the filling.
   Tip Cold chocolate grates cleanly and does not smear.
4. 4Braid the strips
   Fold the strips over the filling one at a time, alternating from left to right, to form a crisscross braid along the length of the pastry. Tuck the ends neatly under the braid.
   Look for The strips overlap in an even crisscross with the filling hidden inside.
   Tip Work slowly so the strips keep their shape.
5. 5Transfer and brush
   Slide the braid onto the parchment-lined baking sheet, using the board to help lift it. Brush the top and edges with the beaten egg for a golden finish.
   Look for The braid holds its shape and the surface looks glossy after brushing.
   Tip Brush lightly so the egg does not pool in the grooves.

The grated chocolate shavings cover the filling evenly, and the strips are folded over alternately to form a neat crisscross along the full length of the tart. The filling should be hidden inside the braid, with no cherries or Nutella showing through the gaps. Gently press the ends under so the braid holds together during transfer. If a strip tears, patch it with a small piece of dough. Once the braid is complete, lift it onto the parchment with the board's help and brush the surface with egg for an even, golden color.

Baking and finishing the tart

6. 6Bake until deep golden
   Bake in the preheated oven at 400°F (200°C) for 20 to 25 minutes, until the pastry is puffed and deep golden brown. Let the tart rest on the sheet for 10 minutes before moving it.
   Look for The pastry is puffed, flaky and a deep golden brown on every strip.
   Tip Rotate the sheet halfway through for even browning.
7. 7Finish and slice
   Dust the cooled tart with powdered sugar. Melt the remaining dark chocolate and drizzle it over the braid. Slice to show the glossy cherries, hazelnuts and chocolate-hazelnut filling.
   Look for The chocolate drizzle sets glossy and the sugar sits in a fine white dusting.
   Tip Use a serrated knife for clean, neat slices.

After 20 to 25 minutes at 400°F (200°C), the pastry is puffed, flaky and deep golden brown on every strip, and the filling bubbles faintly at the seams. Let the tart rest on the sheet for 10 minutes, then cool it enough to handle. Dust with powdered sugar, drizzle the melted chocolate in thin lines and slice to reveal the glossy cherries, hazelnuts and chocolate-hazelnut filling inside. Check that the bottom is set and crisp before slicing so the layers hold.

Common mistakes

The most common problem is warm pastry. When the dough softens before it goes into the oven, the strips slump, the layers merge and the braid loses its height. Keep the sheet cold and work in short bursts, returning it to the refrigerator if it turns sticky.

Overloading the filling is another trap: too many cherries or too much Nutella pushes through the cuts and leaks onto the parchment, where it can burn. Wet cherries cause the same problem, so pat them dry. Finally, do not pull the tart out early. Pale pastry is underbaked and will taste doughy in the center, so wait for the deep golden color and full puff before you remove it.

How to tell it’s done

The tart is done when the pastry is puffed high, flaky and a deep golden brown on the strips and the braid edges, with no pale or doughy patches. The filling should be warm and bubbling gently at the seams. Tap the base lightly: it should feel firm, not soft.

There is no protein in this recipe, so no internal temperature applies. A thin knife inserted into a strip should slide through the layers without resistance. If the top browns too fast before the bottom is crisp, lower the oven rack slightly and bake for a few minutes longer.