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

Before you start

Before starting, ensure the puff pastry is thawed but still cold. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Pit and chop the cherries, chop the hazelnuts, and grate the hazelnut chocolate.

Have the chocolate hazelnut spread at room temperature for easy spreading. Beat the egg in a small bowl and set it near your work station. Prepare all ingredients and equipment so the assembly goes smoothly.

Instructions

Prep and Fill

1. 1Prepare the Pastry and Filling
   Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry sheet slightly to smooth it out. With a sharp knife, cut diagonal fringe strips along both long sides of the pastry, leaving the center intact. Grate the dark hazelnut chocolate on the large holes of a box grater into a pile of chocolate curls.
   Look for The pastry is a rectangle with diagonal strips on each side and a clean center strip.
   Tip Keep the pastry cold while working; if it becomes too soft, chill it for 10 minutes.
2. 2Chop the Cherries and Hazelnuts
   Pit the dark cherries and chop them into small pieces. Roughly chop the hazelnuts into smaller bits. Set both aside.
   Look for Cherries are in small chunks and hazelnuts are coarsely chopped.
   Tip Use a paring knife to pit cherries easily, or use a cherry pitter if available.

At the end of this phase, the puff pastry is laid out with diagonal strips cut on both sides, the filling ingredients are prepared, and the chocolate hazelnut spread is ready to be applied.

The cherries and hazelnuts are chopped, and the chocolate is grated. Everything is within reach for assembly.

Braid and Brush

3. 3Assemble the Braid
   Spread the chocolate hazelnut cream evenly down the center of the pastry. Sprinkle the chopped cherries and hazelnuts over the spread. Fold the diagonal strips over the filling, alternating from left and right, to create a tight crisscross braid. Press the ends to seal.
   Look for The pastry is braided with the filling enclosed in the center.
   Tip Do not overfill; the filling should stay within the center strip to avoid leaking.
4. 4Brush with Egg Wash
   Beat the egg in a small bowl. Using a pastry brush, brush the beaten egg evenly over the entire surface of the braided pastry, including the strips and the edges.
   Look for The pastry is fully coated with a thin layer of egg wash.
   Tip Brushing the egg wash helps achieve a golden, shiny crust.

The pastry is braided with the filling enclosed, and the entire surface is brushed with egg wash. The braid looks neat and even, with the filling peeking through the gaps. The pastry is still cold and holds its shape.

Bake and Finish

5. 5Bake the Tart
   Place the baking sheet in the preheated oven and bake for 22 to 25 minutes, until the pastry is puffed and deep golden brown. The filling should be bubbling and the cherries soft. If the edges brown too quickly, cover loosely with foil.
   Look for The pastry is golden, puffed, and the filling is hot and bubbling.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.
6. 6Finish and Serve
   Remove the tart from the oven and let it cool for 5 minutes on the baking sheet. Dust with confectioners' sugar, then drizzle with melted dark chocolate. Lift a warm flaky portion to serve, showcasing the glossy chocolate, ruby fruit, and crisp golden layers.
   Look for The tart is glossy with chocolate, dusted with sugar, and flaky when lifted.
   Tip Serve warm for the best texture; the chocolate drizzle will set as it cools.

The tart is golden brown, puffed, and the filling is bubbling. After cooling slightly, it is dusted with powdered sugar and drizzled with melted chocolate. When lifted, the layers are crisp and flaky, and the chocolate is glossy.

Common mistakes

One common mistake is overfilling the center, which can cause the filling to leak out during baking. Keep the filling within the center strip and leave a small border at the ends.

Another pitfall is working with warm puff pastry; if it becomes sticky, chill it for 10 minutes before continuing. Also, be sure to cut the fringe strips evenly so the braid looks neat. Finally, do not skip the egg wash; it is essential for a golden, glossy finish.

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 gently. To be sure the egg wash is fully cooked, the internal temperature of the pastry should reach at least 160°F (71°C).

If the edges brown too quickly, tent the tart loosely with foil and continue baking until the center is golden and crisp. Let it cool for a few minutes before slicing; the filling will set slightly, making it easier to cut clean slices.

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