Chocolate Pecan Pies With Bourbon Vanilla Sauce

This is really a WOW dessert, truly amazing! Godiva chocolate web site. We are making these for Thanksgiving day! ;) I thought it was too involved but I was out-voted! So here's how: ;) Special equipment 10 tart pans with removable bottoms - 3-1/2 to 4 inches.Didn't account for cooling times.

• Ready In: 2 hrs 15 mins
• Yields: 10 tarts (3-1/2 to 4

Ingredients

• COCOA SUGAR DOUGH

• 2 1⁄4 cups all-purpose flour
• 1⁄2 cup  godiva hot cocoa powder, Dark Truffle Flavor
• 1  cup  cold unsalted butter, diced (2 sticks)
• 1⁄2 cup sugar
• 1  egg yolk
• 1  teaspoon vanilla extract

• CHOCOLATE PECAN PIE FILLING

• 2⁄3 cup light corn syrup
• 1⁄2 cup sugar
• 1⁄3 cup  godiva hot cocoa powder, Dark Truffle Flavor
• 4  tablespoons unsalted butter
• 3  eggs
• 1⁄4 cup Bourbon
• 1⁄2 cup  chopped pecans
• 3  ounces  godiva dark chocolate, coarsely chopped (2 -1.5 oz bars)

• CANDIED PECANS

• 1⁄2 cup water
• 1⁄2 cup sugar
• 1  cup pecan halves

• BOURBON VANILLA SAUCE

• 1 1⁄2 cups heavy cream
• 1  cup milk
• 1⁄2 vanilla bean, split lengthwise and seeds scraped out
• 1⁄2 cup sugar
• 5  egg yolks
• 2  tablespoons Bourbon

• GARNISH

•  fresh raspberry (if doable!)

Directions

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