This Nutella Tarte Soleil looks like an elaborate showstopper but is surprisingly simple: layers of puff pastry spread with chocolate-hazelnut spread, cut and twisted into sun-like rays. The result is crisp, golden pastry with ribbons of warm, melty Nutella. It’s perfect for breakfast treats, brunch, dessert tables or sharing with friends.
The French name tarte soleil literally means “sun tart.” Traditionally it’s savoury (such as a pesto & cheese sun tart), but here it’s given a sweet twist with Nutella. Below you’ll find a straightforward recipe, helpful tips, make-ahead ideas and simple variations so you can adapt it to your taste.
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here’s how to make Nutella tarte soleil:
- Cooking Tips:
- Frequently Asked Questions
- Other recipes you might enjoy:
- Nutella Tarte Soleil (Puff Pastry Sun) Recipe
Why you will love this recipe:
- It looks impressive but takes minimal effort to assemble.
- Crowd-pleasing flavour: melted chocolate-hazelnut spread paired with buttery puff pastry.
- Requires only three easy-to-source ingredients.
- Made with ready-rolled puff pastry for minimal fuss in the kitchen.
Ingredients:
The full recipe appears in the printable recipe card at the bottom of the post—just scroll down.
Puff pastry – ready-rolled sheets make this quick and easy; a chilled block you roll yourself will also work.
Nutella – a chocolate-hazelnut spread that melts smoothly and gives a rich, sweet filling. Other brands or similar spreads work too.
Substitutions and Variations:
Different spreads – swap Nutella for pistachio cream, a chocolate-hazelnut alternative, salted caramel or a smooth peanut butter (avoid very runny natural peanut butter).
Dipping sauces – serve the finished tart with whipped vanilla cream, custard or a simple cream for dunking the twisted rays.
Add crunch – sprinkle chopped roasted hazelnuts over the Nutella before completing the stack for a toasted crunch.
Here’s how to make Nutella tarte soleil:
Step-by-step overview below; the full recipe with quantities is in the recipe card at the bottom of the page.
ONE: Preheat the oven to 200 °C (180 °C fan). Line a large baking tray with baking paper. Roll the pastry sheets slightly wider at the edges, then use a large plate as a guide to cut out four identical circles. Place one circle on the prepared tray.
TWO: Spread a generous layer of Nutella over the first pastry round.
THREE: Place a second pastry round on top, spread more Nutella, then add a third round.
FOUR: Add more Nutella and finish with the fourth pastry round, creating a stack of four layers.
FIVE: Place a small bowl or cutter in the centre to mark the middle and prevent cutting into the core.
SIX: Using a sharp knife, cut the stack into 16–20 strips from the edge of the centre circle to the outer edge; these become the sun’s rays.
SEVEN: Twist each strip two or three times to form the rays. Twisting two strips towards each other and pressing the ends together helps them hold their shape.
EIGHT: Brush the top with beaten egg for a glossy finish. Bake for 25–30 minutes, or until the pastry is fully puffed and a deep golden brown. Serve warm.
Cooking Tips:
Avoid leakage: Use a spread that’s not overly runny and avoid pushing filling too close to the outer edges. If needed, chill the assembled tart for a few minutes before cutting.
Crisp base: For an evenly baked base, use a preheated heavy baking tray or baking stone if your oven is weak.
Keep rays intact: After cutting, chill the tart for 5–10 minutes before twisting to help the pastry hold its shape during baking.
Frequently Asked Questions
Yes. Assemble the tart and refrigerate for up to 12–24 hours, or freeze after assembly. Bake from chilled or frozen—add a few minutes to the baking time if frozen.
Chill the assembled tart briefly before baking to firm the layers. If your oven struggles to crisp the base, bake on a preheated heavy tray or stone so the underside gets direct heat.
Absolutely. Try pistachio cream, almond-chocolate spread, salted caramel or a thicker peanut butter blend. Choose spreads with a thicker consistency so they don’t run during baking.
Other recipes you might enjoy:
If you liked this sweet sun tart, you might also enjoy easy chocolate mousse, classic melt-in-the-middle chocolate cake, or a marshmallow s’mores cake. For festive baking, a sweet and salty pretzel crack is another favourite.
Puddings
Apple Crumble Cheesecake
Puddings
Salted Caramel Bread and Butter Brioche Pudding with Nutella
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 another recipe on the site, please leave a rating or comment to let us know how it turned out.
Nutella Tarte Soleil (Puff Pastry Sun)
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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
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Preheat your oven to 200 °C (180 °C fan) and line a large baking tray with baking paper.
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Roll out the pastry sheets slightly wider at the edges. Use a large plate as a template to cut four equal circles and place one circle on the prepared tray.
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Spread the bottom sheet with Nutella.
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Layer the second pastry round on top, spread more Nutella, add a third round, spread again and finish with the fourth round so you have four layers.
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Place a small bowl or cutter in the centre to mark it and prevent cutting into the core; a decorative cutter can add a pretty centre.
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Cut the pastry into 16–20 strips from the edge of the centre marker to the outer edge to form the rays.
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Twist each strip two or three times to form the rays. Rolling two strips towards each other and pressing the ends together makes them more secure.
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Brush with beaten egg for a glossy finish and bake for 25–30 minutes until puffed and deep golden brown.
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Serve immediately while warm for the best texture and flavour.
Notes
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Preheat the oven to 160 °C and reheat slices 8–10 minutes to restore crispness. Avoid microwaving, which makes pastry soggy.
To freeze: After assembly (before baking), freeze the tart on a tray until firm, then wrap tightly and freeze up to 1 month. Bake from frozen, adding 5–8 minutes to the baking time.
Make ahead: Assemble up to 24 hours ahead, cover loosely and refrigerate. Bake from chilled, adding a couple of minutes if necessary.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.