yesterday i made a pate sucre crust from patricia wells (in preparation for her raspberry tart, which i've heard good things about). this is an easy tart shell, which i've made before with excellent results (for her lemon tart, which i like very much).
anyway, this time i totally messed it up. it's cracked along the seam between the bottom and the side in a few places. some of the cracks are pretty thick - like maybe 1/16 or even 1/8 of an inch.
can i go ahead and fill the shell anyway? or will it all leak out and make a mess? or burn and taste awful? the filling is a standard custardy filling - creme freche, a little sugar, and eggs, with raspberries on top. the pan is a french tart pan with removable bottom.
i would prefer not to make a new crust unless absolutely necessary. thanks for the advice.