DELICIOUS CHOCOLATE PASTRY ‘TARTE SOLEIL’

Chocolate pastry pie 'Tarte Soleil'

CourseDessert

CuisineEuropean

DietGluten Free, Vegan, Vegetarian

Freezer friendly1 Month (uncooked)

Shelf life2 Weeks

Prep Time20 minutes

Cook Time40 minutes

Total Time1 hour

Servings

Calories580kcal

Unroll two sheets of puff pastry and cut into two 12" Inch circles. You can do this using a large plate, cake pan, or free-hand. If rolling the pastry yourself then make it around 1/4" thickness.
Place one of the circles onto baking paper and spread a generous layer of your chocolate spread over it.* I like to do this entire process on the baking sheet, as the pastry can be tricky to transport when raw.
Place the second sheet of dough over this and chill for 20 minutes (this will make it easier to shape the sun 'rays'). Once chilled, remove from the fridge and preheat the oven to 180ºC/350ºF.
Use a cup to create the center of the pastry sun and then begin to cut the 'rays'. I did this by cutting four sections first using a sharp knife. Then cut again between each of the four sections (to make eight sections).
I then made another two cuts on every section so that each 'quarter' (as pictured above) ended up being six sun rays.
Brush the pastry with the egg wash at this point, as it's trickier to do later once it's all shaped. If you're making this pastry vegan then use coconut oil or a plant-based milk and maple/agave mixture.
Gently twist each 'ray' a few times (the same amount of times for each ray - I did three twists). Then sprinkle with some chopped hazelnuts.
Bake in the oven for around 30-40 minutes, until lovely and golden brown. Decorate the Nutella puff pastry with any additional toppings and then it's ready to serve!

This chocolate pastry will last for 3-5 days in an airtight container in the fridge.
This pastry is also freezer friendly and can be stored for between 1-2 months.
Note that the storage time will vary depending on what extra/different fillings you choose to add to the pastry.

*Tip: If you find your spread a little hard to spread initially. Warm it up in the microwave for 10-20 seconds and it should make it easier

To make a 'snowflake' shape for this pastry, grab two sections and twist them away from one another three times. Then, press the ends together, to make a point.
If you want to create a half and half Tarte Soleil, you can do this the same way you would a pizza; By literally spreading one topping over one half and the other on the other side. However, you can also have fun with the presentation of this pastry - if you have a little extra time- by scoring where all the sun 'rays' will be and filling each one with an alternating filling. The same goes for using 3-4 fillings, too (either section of large pieces or alternate individual rays).