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PREPARE SAUCE:
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Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
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Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes.
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Remove from heat and immediately add butter and salt (mixture will bubble vigorously).
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BE CAREFUL!
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Stir until butter melts; add cream and coffee; whisk to blend.
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Cool.
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* DO AHEAD: Can be made 3 days ahead.
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Cover and chill.
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PREPARE ICE CREAM:.
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Mix milk and cream in heavy medium saucepan.
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Scrape in seeds from vanilla bean; add bean.
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Bring milk mixture to simmer; remove saucepan from heat and let steep 15 minutes.
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Whisk sugar, egg yolks, and pinch of salt in medium bowl.
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Gradually whisk milk mixture into egg mixture; return to saucepan.
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Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil).
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Strain into another medium bowl.
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Stir in Jack Daniels; cover and chill custard until cold, at least 5 hours.
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Process custard in ice cream maker according to manufacturers instructions.
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Transfer ice cream to container, cover, and freeze.
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**DO AHEAD: Can be made 1 day ahead.
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Keep frozen.
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PREPARE CRUST:.
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Blend flour, sugar, cocoa powder, and salt in processor.
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Add butter; using on/off turns, process until coarse meal forms.
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Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry.
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Form dough into ball; flatten into disk.
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Wrap in plastic and chill dough 1 hour.
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*** DO AHEAD: Can be made 1 day ahead.
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Keep chilled.
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Preheat oven to 350F
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Divide dough into 6 equal portions.
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Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms.
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Freeze crusts 30 minutes.
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Bake crusts until dry and set, about 15 minutes; cool completely.
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PREPARE FILLING:
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Preheat oven to 350F
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Grind nuts in processor until paste forms.
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Transfer to bowl.
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Add chocolate and salt to bowl.
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Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl.
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Whisk until chocolate melts.
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Cool to room temperature, stirring occasionally.
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Add sugar, egg, and egg yolk; whisk until smooth.
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Pour filling into cooled tartlet crusts, dividing equally.
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Bake until filling is set and some small cracks appear on surface, about 15 minutes; cool.
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****DO AHEAD: Can be made 6 hours ahead.
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Let stand at room temperature.
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Remove pan sides from tartlets.
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Place 1 tartlet on each of 6 plates.
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Serve with scoop of ice cream and drizzle with sauce.
