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

Tips for success

Keep the puff pastry cold from the refrigerator until the moment you shape it. Cold dough keeps its layers, so the braid rises and turns flaky in the oven rather than spreading flat. If the board feels warm, slide the sheet onto the baking tray and chill it for 10 minutes before you continue folding.

Pat the cherries very dry and chop the hazelnuts finely so the filling stays thick and sits inside the braid. Grate the chocolate cold, directly over the board, so the shavings fall where you want them. Work slowly and keep the strips even; a neat braid is the difference between a homemade tart and a bakery-style one.

Variations

• Milk chocolate version: Swap the dark chocolate for milk chocolate, grated and drizzled the same way. The result is sweeter and softer, with a creamier finish that pairs especially well with the cherries and hazelnuts.
• Almond swap: Replace the chopped hazelnuts with chopped almonds or toasted pecans. Use the same quantity and scatter them evenly over the Nutella so the nutty texture stays balanced.
• Sour cherry tart: Use drained jarred sour cherries, patted very dry, in place of fresh cherries. Their tart flavor cuts through the rich Nutella and makes each slice feel lighter on the palate.
• Dusted and drizzled: Skip the melted chocolate drizzle and dust the cooled tart with powdered sugar only. This gives a simpler, more rustic finish that still shows off the braid and the glossy cherries inside.

Storage and make-ahead

Fridge

Refrigerate the tart in an airtight container for up to 2 days. Bring slices back to room temperature before eating to restore the chocolate and filling.

Freezer

Freeze the baked, cooled tart wrapped tightly in plastic and foil for up to 1 month.

Reheat

Reheat slices in a 350°F (175°C) oven for 5 to 8 minutes, until the pastry is crisp and the filling is warm. Avoid the microwave, which softens the layers.

Store leftover tart loosely covered at room temperature for up to one day, since the pastry is best within hours of baking. Cool the tart for no more than 2 hours before covering it, so it does not sweat and lose its crispness.

Keep slices in an airtight container to protect the flaky layers from humidity. If the room is warm, move the tart to the refrigerator, but bring it back to room temperature before serving so the chocolate and filling soften and taste their best.

You can prepare the components in advance to make assembly quick. Pit and halve the cherries, chop the hazelnuts and chill the dark chocolate a day ahead, keeping each in a sealed container in the refrigerator. Thaw the puff pastry overnight in the refrigerator.

On the day of baking, shape the braid, brush it with egg and bake it fresh. The finished tart is best served the day it is baked, so avoid shaping it hours before the oven is ready, since warm pastry softens and loses its height.

Serving ideas

Serve the tart at room temperature or slightly warm, cut into thick slices. A small spoonful of lightly whipped cream or a scoop of vanilla ice cream complements the chocolate-hazelnut filling and the tart cherries, adding a cool contrast to the crisp, buttery pastry.

Dust each slice with a little extra powdered sugar just before serving so the white sugar stays visible against the dark drizzle.

This tart suits a brunch table, an afternoon coffee or a dessert buffet. Set it on a wooden board with a few whole cherries and a small pile of extra chocolate shavings for a rustic look.

Offer a thin knife for slicing and a server for each piece, since the flaky layers can shed crumbs. Serve with coffee or a cold glass of milk for a balanced sweetness.

Frequently asked questions

Recipe card

Cherry Nutella Braided Puff Pastry Tart with Chocolate Shavings

Prep 25 minCook 25 minRest 10 minTotal 1 hServes 8

Ingredients

• 1 sheet puff pastry, store-bought or made ahead, thawed if frozen
• 1/2 cup Nutella (hazelnut chocolate spread)
• 1 cup pitted cherries, halved
• 1/4 cup chopped hazelnuts
• 2 oz dark chocolate, cold, for grating
• 2 oz dark chocolate, melted, for drizzling
• 2 tbsp powdered sugar, for dusting
• 1 egg, beaten, for brushing

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

44 g

Fat

25 g

Fiber

2 g

Sugar

24 g

Sodium

240 mg

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