Cream together the butter and sugar with a paddle attachment until it is light and fluffy, about 5 minutes.

Add the yolks and vanilla bean paste. Scrape the bowl and mix until combined.

Add the flour until a soft dough forms. Flatten into disks and chill for one hour.

With flour, roll out the tart dough and form into the shells. Chill for 30 more minutes. Make the filling.

Whisk all the ingredients together. Mix together with 4 cups of chopped pecans and pour into the chilled tart shells. Bake for 10 minutes and rotate. Bake an additional 10 minutes. Allow it to cool completely before removing from the tart shells.

In a large pot combine sugar, cream of tartar, salt and 1 ½ cups bourbon. Cook to medium amber color. Take off the heat and slowly whisk in the cream and the second bourbon. Finish with the butter. Strain and allow to cool completely.

Reduce the bourbon to 1 ½ c.

Add the milk and cream and bring to a scald.

Whisk together egg yolks, sugar, salt and vanilla extract. Temper cream into egg yolks. Whisking constantly, cook to 175 to 178 degrees F.

Remove from the heat and quickly strain through a chinois.

Chill completely and spin.