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1. Line 4 small individual tart moulds with sablé (sweet short pasty), cover with baking beans and pre-cook for 20 minutes. While cooking prepare the filling below.
2. In a heavy based saucepan heat the milk and cream to scalding temperature. Put chocolate in a mixing bowl, and pour the hot milk and cream over the chocolate, stir until chocolate is melted.
3. In a separate bowl whisk the eggs then add to the milk, cream and chocolate mixture, and mix until incorporated. Fold in the walnuts.
4. Pour mixture into pre-cooked pasty moulds, making sure there is an even quantity of nuts in each one, and cook at 150°C until set.
Pudding - or at any time of the day or night for piggy people like us!
Best made on the day of consumption to avoid soft pastry. Note: When you first put the mixture into the pastry cases it is reasonably runny and when you tap the side of the mould it will obviously move. To tell when something is set (or cooked enough) when you tap it, the filling shouldn't move.
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