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1
Roll half the dough into a 1/8-inch thick rectangle on a floured surface, fit it into a 14 x 4 1/2-inch rectangle flan form set on a baking sheet, and fold the edges inward, crimping them decoratively.
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2
Make another shell with the remaining dough in the same manner.
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3
(Alternatively, the shells may be made in two 9-inch tart pans with removable fluted rims.)
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4
Sprinkle the ground walnuts evenly in the pie shells and press them gently into the dough.
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5
Prick the bottoms of the shells lightly with a fork and chill the shells for 30 minutes.
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6
Line the shells with foil, fill the foil with the rice, and bake the shells in the lower third of a preheated 425F.
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7
oven for 10 minutes.
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8
Remove the rice and foil carefully, bake the shells for 5 to 6 minutes more, or until they are golden, and let them cool on the baking sheets on the racks.
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9
In a saucepan combine the half-and-half and the Stilton, bring the liquid to a simmer, and stir the mixture and the eggs, divide the mixture between the shells, and bake the tarts in the middle of a preheated 375F.
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10
oven for 30 to 35 minutes, or until a knife inserted in the custard 1/2 inch from the edge comes out clean.
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11
(The custard may not be fully set in the center but will continue to cook after the tarts are removed from the oven.)
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12
Let the tarts cool to room temperature and remove the flan forms carefully.
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13
Transfer the tarts to platters, garnish them with the walnut halves, and garnish the platters with the watercress.
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14
To serve the tarts halve them lengthwise and cut them crosswise into sevenths.
