Nutella Tarte Soleil (Puff Pastry Sun)

tarte soleil on a board with icing sugar.

5 from 1 vote

Nutella Tarte Soleil (Puff Pastry Sun)

This easy Nutella tarte soleil is a show-stopping pull-apart pastry made with just puff pastry, chocolate-hazelnut spread, and an egg wash.

Prep Time10

Cook Time30

Total Time40

Course: Baking

Cuisine: Global

Servings: servings

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

Scroll up for a step by step guide on how to make tarte soleil.

To store: store any leftovers in the fridge in an airtight container for up to 3 days.

To reheat: To reheat leftover slices, preheat oven to 160 °C and bake for 8–10 minutes to re-crisp the pastry. Avoid microwaving or the pastry will become soggy.

To freeze: After assembly (but before baking), freeze the tart on a tray until firm. Then wrap tightly and freeze for up to 1 month. When ready, bake from frozen, adding approx. 5–8 minutes to the baking time.

Make ahead: You can assemble the tart up to 24 hours ahead. Cover loosely in cling film and keep in the fridge. Bake from chilled, allowing an extra 2-3 minutes if needed.

Nutrition