On a lightly floured surface, roll out the puff pastry to 12-inch round, trimming the corners as necessary. Line a 9-inch round tart or quiche pan with the rolled out puff pastry (note: if the tart pan is deep, the pastry will not come all the way to the top). Refrigerate the dough until ready to use.

In a large bowl, whisk together eggs and nutella until smooth. Add milk and cream and whisk until well combined. Pour the custard into the tart shell.

Decorate the top of the custard with the halved cherries, cut side facing up, as desired. Bake for 50 to 55 minutes.

Cool at least 20 minutes before slicing and serving. Note this tart can be served warm or you can chill it completely to serve cold!