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This Nutella Tarte Soleil looks like it takes hours but it is so simple: sheets of puff pastry layered with hazelnut-chocolate spread, cut and twisted into rays. The result is crispy golden pastry, rippled with warm, melty Nutella. It’s as good as it sounds, and it’s ideal for breakfast treats, brunch, dessert tables and sharing.
The French term tarte soleil literally means “sun tart”. Traditionally, it’s savoury (like my pesto & cheese sun tart) but here I’ve made it with Nutella for a sweet twist. This post has an easy recipe, tips, make-ahead ideas and variations.
Table of Contents
Why you will love this recipe:
- It looks impressive but requires minimal effort.
- Crowd-pleasing festive flavour combination with melted Nutella and buttery puff pastry.
- Tarte soleil requires three ingredients that are easily accessible.
- Made with ready-rolled puff pastry so minimal fuss in the kitchen.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Puff pastry – using sheets of pre-rolled puff pastry makes this really easy, but a chilled block you roll yourself also works.
Nutella – this is a chocolate and hazelnut spread, very sweet and rich, but it melts nicely without burning. You can use any brand, but I love it with Nutella in this tarte soleil.
Substitutions and Variations:
Nutella – use a different spread, such as pistachio cream, hazelnut spread, peanut butter (I would avoid the natural, 100% peanuts kind here), or chocolate spread. Salted caramel sauce would work too for a caramel tarte soleil.
Dips – I think it’s nice to serve this with a dip for the twists to dunk in. Some whipped vanilla cream is so good, or custard!
Crunch – sprinkle crushed roasted hazelnuts at the end or over the nutella for some crunch.
Here’s how to make Nutella tarte soleil:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat your oven to 200 °C (180 °C fan) and line a large baking tray with baking paper. Roll out the pastry sheets so they are a little wider on all edges. Then lay a large plate on the pastry and use it as a guide to cut out two large circles of puff pastry. Lay one round on the prepared baking tray.
TWO: Spread the bottom sheet of puff pastry with Nutella.
THREE: Lay the second round of puff pastry over the top. Spread over more nutella, top with another round of puff pastry.
FOUR: Top with more nutella and a final round of puff pastry. You will have four rounds of puff pastry stacked up.
FIVE: In the centre of the circle, lay down a small bowl or cutter which will act as the centre and stop you cutting too far in.
SIX: Using a sharp knife, cut the pastry into 16-20 strips; these will be the sun rays radiating out from the centre. So you cut from the edge of the centre bowl/cutter to the outer edge of the pastry.
SEVEN: Twist each strip two or three times to form the ‘rays’.
EIGHT: Brush the pastry with the beaten egg for a glossy finish. Bake for 25-30 minutes, or until the pastry is puffed up and deep golden brown.
Cooking Tips:
Avoiding leakage: Ensure the spread is not too runny when you layer it up. Then chill for 5 minutes if needed before cutting.
Crisp base: If you have a weak oven, use a pre-heated heavy baking tray or baking stone so that the base of the pastry gets direct heat and bakes an even tarte soleil.
Prevent collapse of rays: After cutting, you can chill the tart for 5-10 minutes before twisting to firm the pastry and maintain shape when it bakes.
Frequently Asked Questions
Yes, you can make tarte soleil in advance. Assemble up to 12 hours ahead in the fridge or freeze after assembly and bake later. Bake from chilled or frozen, adding a few minutes to the baking time.
I sometimes preheat the tray if it’s a weak oven. Chill the assembled tart for a few minutes before baking so the pastry firms up. Don’t over-spread near the edges so the seal remains intact and prevents oozing.
Try caramel spread, peanut butter (not the natural kind) & chocolate blend, or almond-chocolate spread. Hazelnut spread or pistachio cream would work. Just ensure the consistency is thick so it doesn’t run during baking.
Other recipes you might enjoy:
If you liked this sweet sun tart recipe, you may like to try my easy chocolate mousse, French melt in the middle cake or my marshmallow s’mores cake. For something festive, my Christmas pretzel crack is my favourite recipe.
Puddings
Apple Crumble Cheesecake
Easy Baking Recipes
Dark Chocolate and White Chocolate Brownies
Easy Baking Recipes
Melt In The Middle Chocolate Pudding
If you tried this Tarte Soleil or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Nutella Tarte Soleil (Puff Pastry Sun)
Ingredients
- 4 sheets of pre-rolled puff pastry, or 2 blocks of puff pastry
- 350 g Nutella, or as much as you like
- 1 egg, to egg wash
- Icing sugar, to dust
Instructions
- Preheat your oven to 200 °C (180 °C fan) and line a large baking tray with baking paper.
- Roll out the pastry sheets so they are a little wider on all edges. Then lay a large plate on the pastry and use it as a guide to cut out four large circles of puff pastry. Lay one round on the prepared baking tray.
- Spread the bottom sheet of puff pastry with Nutella.
- Lay the second round of puff pastry over the top. Spread over more nutella, top with another round of puff pastry, more nutella and a final round of puff pastry. You will have four rounds of puff pastry stacked up.
- In the centre of the circle, lay down a small bowl which will act as the centre and stop you cutting too far in. I used a star cutter for a pretty effect.
- Using a sharp knife, cut the pastry into 16-20 strips; these will be the sun rays radiating out from the centre. So you cut from the edge of the centre bowl/cutter to the outer edge of the pastry.
- Twist each strip two or three times to form the ‘rays’ of your tarte soleil. I like to roll two at a time, rolling them towards each other and then press the ends together. The video/steps will help with this.
- Brush the pastry with the beaten egg for a glossy finish. Bake for 25-30 minutes, or until the pastry is puffed up and deep golden brown.
- Serve immediately while warm.
- The video below will help with this recipe.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Nutella tarte soleil is a puff pastry masterpiece – it’s so easy but looks so impressive too.