Pear Tart with Cointreau Custard

Because the filling in these tarts is quite fluid, it is important that the shells are prebaked correctly. Too much patching of the dough while lining the pans, or overbaking the shells, will make the dough susceptible to cracks where the thin custard can run out during baking. Refer to the blind baking instructions, and use commercial-grade plastic wrap rather than baking paper in the prebaking. If you do need to make repairs, dab a little egg white over the crack, then press some fresh sh