Nutella Sun Tart
Introduction
I first made this Nutella Sun Tart on a rainy Saturday when I needed something comforting and a little bit showy. I remember the gentle hiss of the oven, the warm, nutty aroma of chocolate hazelnut spread softening under the pastry, and the way my kitchen filled with golden light as the tart puffed and browned. It felt like creating a little edible sun to brighten the afternoon.
This recipe is special to me because it is both effortless and dramatic: a simple handful of ingredients transforms into a starburst that always prompts smiles. The contrast of flaky pastry and glossy, creamy Nutella makes every bite simultaneously crisp, chewy, and indulgent. It became our family’s quick celebration dessert for casual gatherings and last-minute guests.
What Makes This Recipe Special
This tart is quick, family-approved, and perfect for sharing. It uses store-bought puff pastry to keep prep time short while delivering bakery-worthy results. You’ll love it because it combines familiar flavors in a playful, impressive shape ideal for brunches, after-dinner treats, or whenever you want to make something that looks like effort but isn’t.
Ingredients You’ll Need
For the Tart
- 2 sheets (14 oz / 400 g total) frozen puff pastry, thawed (use high-quality, all-butter pastry if possible)
- 1 cup (250 g) Nutella or other chocolate-hazelnut spread, at room temperature (note: warm in a bowl set over warm water for 5 minutes if too stiff)
For Sealing and Glazing
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 1 tablespoon granulated sugar (optional, for a sparkly finish)
For Serving (optional)
- Fresh berries or sliced bananas
- Whipped cream or vanilla ice cream
Notes: For a dairy-free version, use a dairy-free chocolate-hazelnut spread and a vegan puff pastry. If you prefer less sweetness, use a darker chocolate-hazelnut spread or reduce the filling slightly.
How to make Nutella Sun Tart
Step 1: Preheat and prepare
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour your work surface.
Step 2: Roll and mark the bottom layer
- Lay one sheet of thawed puff pastry on the parchment. Using a small bowl or round cookie cutter, trace a circle about 8 inches (20 cm) in diameter in the center press lightly, do not cut through.
- Spread about 3/4 cup (180 g) of Nutella evenly inside the traced circle, leaving a 1/2 inch (1.2 cm) border clear.
Step 3: Add the top layer and seal
- Place the second puff pastry sheet over the first. Align edges gently.
- Press around the outer edge to seal the two layers together. Trim any uneven edges to tidy the circle.
- Mark the center with a small dot using the tip of a knife this helps keep the middle intact while you cut the rays.
Step 4: Cut and shape the sun rays
- With a sharp knife or pizza cutter, cut the pastry into 16 equal strips from the edge of the marked center to the outer rim. Keep the center circle uncut.
- Working one or two strips at a time, gently twist each strip away from the center 2–3 times to create the sun’s rays. The twists should be even so the tart looks symmetrical.
Step 5: Egg wash and sugar
- Brush the entire tart gently with the beaten egg wash, catching the edges and the twists. If you like a little extra sparkle, sprinkle the 1 tablespoon sugar evenly over the top.
- Chill in the refrigerator for 10 minutes if your kitchen is warm; this helps the pastry hold its shape.
Step 6: Bake
- Bake at 375°F (190°C) for 18–22 minutes, or until the pastry is puffed and a deep golden brown. Watch the twists they should be crisp and well-browned.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a serving plate.
Visual cues: pastry should be puffed, layered visible at the edges, and deep golden. Nutella may slightly ooze through seams if overfilled, so keep filling within the circle.
Tips & Recipe Variations
- Use cold pastry: keep the sheets chilled until just before assembling to maximize puff.
- Even spread: warm the Nutella slightly to make it easier to spread without tearing the pastry.
- Avoid overfilling: too much filling can leak during baking; stick to the listed quantity.
- Egg wash alternative: brush with milk for a softer sheen, or omit for vegan (use non-dairy milk).
- Make mini suns: use smaller circles to create individual tarts for parties.
- Flavor twists: swirl in a teaspoon of orange zest into the Nutella for a citrus note, or add chopped toasted hazelnuts on top after baking.
- Storage: store leftovers in an airtight container at room temperature for up to 1 day; refrigerate for up to 2 days (pastry softens). Reheat at 325°F (160°C) for 6–8 minutes to crisp.
- Gluten-free: use a store-bought gluten-free puff pastry and watch baking time it may brown faster.
How to Serve
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness.
- Pair with a strong espresso or caffè latte for brunch.
- For a lighter pairing, serve with fresh raspberries or a mixed berry compote; the tart fruit cuts through the chocolate richness.
- Presentation tip: slide a thin spatula under the central circle when transferring to a plate to preserve the sun shape. Cut between rays for equal slices.
- Rough nutrition estimate: about 250–350 calories per generous slice depending on pastry and portion size.
Common Questions
Q: Can I make this recipe ahead of time?
A: Yes. Assemble the tart through shaping, then refrigerate for up to 12 hours covered. Bake when ready, adding a few extra minutes if chilled.
Q: Can I freeze the unbaked tart?
A: You can freeze the unbaked, assembled tart wrapped tightly for up to 1 month. Thaw in the fridge overnight before baking; you may need to add a couple of minutes to baking time.
Q: What can I use instead of Nutella?
A: Any chocolate-hazelnut spread works. You can also use chocolate ganache, jam, or a sweet cheese filling like mascarpone mixed with a little sugar.
Q: How do I prevent the tart from becoming soggy?
A: Use a thin, even layer of filling, keep pastry cold until baking, and avoid over-baking the filling. Bake on a pre-lined sheet and allow the tart to cool briefly before serving.
Q: Can I make this vegan?
A: Yes. Use vegan puff pastry and a dairy-free chocolate-hazelnut spread. Swap the egg wash for a light brush of almond or soy milk.
Review
“This was the easiest showstopper I’ve made. The twists are beautiful and everyone loved the crispy layers with warm Nutella inside. It disappeared in minutes.” – A happy baker
Conclusion
This Nutella Sun Tart is one of those recipes that feels festive but comes together in under an hour. It has become my go-to when I want something that looks impressive but is forgiving and fast. I hope you try it, twist the rays with confidence, and share it with people you care about.
For inspiration on similar sun tart ideas and savory takes, check out this chocolate hazelnut version and the creative feta tapenade variation: chocolate hazelnut tarte soleil and feta tapenade tarte soleil – smitten kitchen.
Nutella Sun Tart
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour your work surface.
- Lay one sheet of thawed puff pastry on the parchment. Using a small bowl or round cookie cutter, trace a circle about 8 inches (20 cm) in diameter in the center without cutting through.
- Spread about 3/4 cup (180 g) of Nutella evenly inside the traced circle, leaving a 1/2 inch (1.2 cm) border clear.
- Place the second puff pastry sheet over the first. Align edges gently, then press around the outer edge to seal the two layers together. Trim any uneven edges to tidy the circle.
- Mark the center with a small dot using the tip of a knife to help keep the middle intact while cutting the rays.
- With a sharp knife or pizza cutter, cut the pastry into 16 equal strips from the edge of the marked center to the outer rim, keeping the center circle uncut.
- Working one or two strips at a time, gently twist each strip away from the center 2–3 times to create the sun’s rays.
- Brush the entire tart gently with the beaten egg wash, catching the edges and the twists.
- If desired, sprinkle the tablespoon of sugar evenly over the top.
- Chill in the refrigerator for 10 minutes if your kitchen is warm to help the pastry hold its shape.
- Bake at 375°F (190°C) for 18–22 minutes, or until the pastry is puffed and a deep golden brown.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a serving plate.
Notes
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