How to Make a Shortcut Tart Soleil
A Step-by-Step Guide
A spur-of-the-moment dinner invitation is not the time to fuss over a complicated dessert. It is, however, the perfect excuse to whip up this rich and chocolatey three-ingredient Tart Soleil that bakes in just half an hour. All it takes are three ingredients — two sheets of store-bought puff pastry, one egg, plus chocolate-hazelnut spread — and some simple sleight of hand. Here's out how it's done.
By Rupa Bhattacharya and Clifford Endo Gulibert for Food Network Kitchen
Roll Out the Puff Pastry
Unwrap your puff pastry and sprinkle the top lightly with all-purpose flour. Gently roll out the dough until the surface is smooth and you've flattened the creases. Repeat this process with the second sheet of puff pastry.
Grab a Mixing Bowl
Grab a medium-sized mixing bowl and place it rim-side down on top of one of the puff pastry sheets. You're going to need a small paring knife to gently cut away the excess.
Cut It Into Rounds
Once the excess dough has been cut away, you'll be left with a circular sheet of puff pastry. Repeat with the second sheet.
Spread Your Filling
Begin spreading the filling across one of the puff pastry rounds using a small offset spatula. Chocolate-hazelnut spread is excellent, but jam or cookie butter will work just as well. Be sure to leave a 1-inch edge — that way, the filling won't ooze out and leave a big mess.
Make a Sandwich
Gently place the other round of puff pastry on top to create a sandwich.
Place a small bowl rim-side down on the center of the puff pastry sandwich you've just created. Then, with your knife, begin slicing the puff pastry into roughly 1-inch-wide strips.
Create the Twists
To create the twist effect, hold one strip between your fingertips and gently turn it twice.
Repeat this motion until all of the strips have been twisted.
Brush with Egg
To make the tart shiny and glossy, brush the puff pastry with beaten egg mixed with a little water. Bake at 350 degrees F until puffed and golden, about 1/2 hour.
You should probably give the tart a few minutes to rest and cool off before digging in, but we can't blame you for ripping off a piece while it's still hot.