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Nutella Sun Tart

A visually impressive and indulgent tart featuring a flaky puff pastry filled with creamy Nutella, perfect for gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: European, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tart
  • 2 sheets 2 sheets (14 oz / 400 g total) frozen puff pastry, thawed Use high-quality, all-butter pastry if possible.
  • 1 cup 1 cup (250 g) Nutella or other chocolate-hazelnut spread, at room temperature Warm in a bowl set over warm water for 5 minutes if too stiff.
For Sealing and Glazing
  • 1 large 1 large egg, beaten with 1 tablespoon water This will be used for egg wash.
  • 1 tablespoon 1 tablespoon granulated sugar Optional, for a sparkly finish.
For Serving
  • to taste Fresh berries or sliced bananas Optional.
  • to serve Whipped cream or vanilla ice cream Optional.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Lightly flour your work surface.
Assembly
  1. 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.
  2. Spread about 3/4 cup (180 g) of Nutella evenly inside the traced circle, leaving a 1/2 inch (1.2 cm) border clear.
  3. 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.
  4. Mark the center with a small dot using the tip of a knife to help keep the middle intact while cutting the rays.
Shaping
  1. 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.
  2. 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.
Baking
  1. Brush the entire tart gently with the beaten egg wash, catching the edges and the twists.
  2. If desired, sprinkle the tablespoon of sugar evenly over the top.
  3. Chill in the refrigerator for 10 minutes if your kitchen is warm to help the pastry hold its shape.
  4. Bake at 375°F (190°C) for 18–22 minutes, or until the pastry is puffed and a deep golden brown.
  5. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a serving plate.

Notes

For a dairy-free version, use a dairy-free chocolate-hazelnut spread and a vegan puff pastry. Store leftovers in an airtight container at room temperature for up to 1 day; refrigerate for up to 2 days. Reheat at 325°F (160°C) for 6–8 minutes to crisp. Use gluten-free puff pastry for a gluten-free option.