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

Tips for success

For a cleaner slice, use a serrated knife and cut with a gentle sawing motion. Serve the tart warm for the best contrast between the crisp pastry and the gooey filling.

If the chocolate drizzle hardens before serving, it will still look beautiful, but for a shiny finish, drizzle it just before bringing the tart to the table.

To keep the pastry extra crisp, avoid adding too much fruit; the cherries should be chopped and not overly juicy. If using frozen cherries, pat them dry after thawing. The tart is best enjoyed the day it is made, but it can be reheated in a 350°F (175°C) oven for 5 minutes to restore crispness.

Variations

• Berry Nutella Braid: Replace the cherries with a mix of raspberries and blueberries. Toss the berries with a teaspoon of cornstarch to absorb excess juice, then proceed with the recipe as written. The tart will have a lovely berry swirl.
• Almond Cherry Braid: Add 1/4 cup of almond paste or marzipan, crumbled over the chocolate hazelnut spread before adding the cherries. Sprinkle with sliced almonds instead of hazelnuts for a different nutty crunch.
• White Chocolate Cherry Braid: Swap the dark hazelnut chocolate for a white chocolate bar, and drizzle with melted white chocolate instead of dark. The white chocolate pairs beautifully with the cherries.
• Spiced Chocolate Braid: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the chocolate hazelnut spread before spreading. This adds a warm spice note that complements the cherries.

Storage and make-ahead

Fridge

Store leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

Freezer

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

Reheat

Reheat slices in a toaster oven or regular oven at 350°F for 5-7 minutes until warm and the pastry is crisp again. Avoid microwaving to prevent sogginess.

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. The pastry may soften slightly, but it will still be delicious.

To reheat, place the tart on a baking sheet and warm in a 350°F (175°C) oven for 5 to 7 minutes until heated through and the pastry crisps up again. Avoid microwaving, as it will make the pastry soggy.

The tart can be assembled up to 4 hours ahead and kept in the refrigerator, unbaked, covered loosely with plastic wrap.

When ready to bake, brush with egg wash (if not already brushed) and bake as directed, adding a couple of minutes to the baking time if starting from cold. The baked tart is best served within a few hours, but it can be made a day ahead and reheated.

Serving ideas

Serve the tart warm or at room temperature, cut into slices. The contrast of the crisp, flaky pastry with the rich chocolate hazelnut filling and the burst of dark cherries is delightful on its own.

For an extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream alongside.

This tart is perfect for brunch, dessert, or an afternoon tea. It also makes a lovely centerpiece for a holiday table. The braided shape is impressive, and the chocolate and cherry combination is universally loved. Dust with extra powdered sugar just before serving for a snowy finish.

Frequently asked questions

Recipe card

Cherry Nutella Braided Puff Pastry Tart with Hazelnut Chocolate

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 1 sheet puff pastry, thawed if frozen
• 1/2 cup chocolate hazelnut spread
• 1 cup dark cherries, pitted and chopped
• 1/2 cup hazelnuts, chopped
• 3 oz dark hazelnut chocolate bar
• 1 large egg, beaten
• 1 tbsp confectioners' sugar
• 2 oz dark chocolate, melted

Instructions

1. 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.
2. Pit the dark cherries and chop them into small pieces. Roughly chop the hazelnuts into smaller bits. Set both aside.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

24 g

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