Recipe for Sun Tart with Spreadable Paste

Preheat the oven to 180°C. Place the first disk of dough on a baking sheet lined with parchment paper.

Spread the chocolate and hazelnut spread over a quarter of the dough, then repeat the same process with the other spreads to achieve four quarters of different flavors. Be sure to leave a border of about 2 centimeters around the edge. Make a slight incision to mark the limits of the four quarters.

Moisten the entire edge with water, then cover with the second layer of pastry. Seal the edges well by pressing with your fingers. Brush the pastry with egg yolk or milk.

Place an inverted glass in the center of the dough, and cut the puff pastry into 24 equal strips (mark the portions on each half before cutting to avoid mistakes) starting from the center towards the outside.

To finish, when the strips are cut, remove the glass. Twist each strip of dough gently to avoid tearing it at the base. In this tart, I twisted each strip in the same direction. Bake and cook for 25 to 30 minutes. Enjoy!