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MAKE COCOA SUGAR DOUGH:.
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Sift flour and cocoa powder onto a piece of waxed paper and set aside.
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3
Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy.
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4
Beat in egg yolk and vanilla.
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Add sifted ingredients to butter mixture and beat just until combined.
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Do not overwork.
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Divide the dough into ten small disks on a generously floured work surface.
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Stack the disks of dough, placing a piece of waxed paper between each.
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Wrap in plastic wrap and refrigerate for 30 minutes.
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Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans.
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Set aside.
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12
MAKE PIE FILLING::.
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Preheat oven to 350u00b0F and position rack in center of oven.
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Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan.
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Beat eggs in bowl with a whisk.
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Slowly pour corn syrup mixture into eggs, whisking constantly until well combined.
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Whisk in bourbon.
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Divide chopped pecans and chopped chocolate among pastry-filled tart pans.
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Divide filling among tart pans, filling each about three-fourths full.
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Bake for 12 minutes or until set.
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Cool on wire rack.
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Refrigerate until serving time.
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MAKE CANDIED PECANS:.
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Preheat oven to 375u00b0F.
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Heat water and sugar in small saucepan to a boil.
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Remove from heat.
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Reserve 1/3 cup.
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*Remaining syrup can be saved for another use, such as sweetening drinks.
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Spread pecans in a single layer on a parchment-lined baking sheet.
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Bake for about 5 minutes.
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Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat.
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Bake for 7 minutes more or until syrup begins to crystallize.
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Drizzle with remaining syrup and toss again.
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Bake for 5 minutes more.
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35
MAKE BOURBON BANILLA SAUCE:.
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Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly.
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Beat remaining sugar with egg yolks in bowl with a whisk.
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Carefully pour one-third milk mixture into eggs, whisking constantly.
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Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon.
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Stir in bourbon.
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Remove from heat and strain into a bowl through a fine sieve.
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Chill in an ice bath and add remaining cream when cool.
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TO SERVE:.
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Spoon some bourbon vanilla sauce on plate.
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Sprinkle with some candied pecans & raspberries.
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Remove tarts from pans and place on sauce mixture.
