Grease six 10cm fluted tart cases with melted butter.
Rub butter and cheese into flour, cornflour, and icing sugar.
Mix egg yolks with milk and bind with flour until a smooth dough forms.
Chill the dough for one hour and preheat the oven to 170°C.
Roll dough out and cut six 12.5cm discs to line the cases.
Blind bake cases with weights for 15-20 minutes then cool.
Simmer pears, ginger, and wine for 10-12 minutes until tender.
Boil the remaining wine until reduced by three quarters.
Process pistachios in a food processor until fine.
Blend icing sugar and butter with nuts to form a paste.
Add eggs, flour, and molasses and blend until smooth.
Fill pastry cases and top each with a poached pear half.
Bake for 20-25 minutes until the filling is set.