Crust: Coat a 9" round tart pan with removable bottom with cooking spray. Make Crust by whisking together flour, cocoa, chopped pistachios, and salt. Beat butter on medium speed until fluffy. Add sugar and beat until pale. Reduce speed to low and add vanilla, then flour mixture. Beat until just combined and dough holds together. Press dough into a disk and wrap in plastic. Refrigerate for 15 minutes. Roll dough into 1/4 " thickness on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim exceed sough flush with edges of pan using a knife. Refrigerate until firm, as least 1 hour. Preheat oven to 325¡. Bake until firm, about 30 minutes. Let cool completely. Reduce oven temperature to 300¡.
Pistachio Paste: Pulse pistachios, sugar and salt in a food processor until mixture begins to clump together. Add oil and pulse until smooth and paste like, Spread evenly into bottom of cooled tart shell pressing firmly with the bottom of a measuring cup until flat and smooth.
Tart Filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling. Pour over chocolate and let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet and pour in filling. Bake until just set, 30-35 minutes. Let cool. Garnish with finely chopped pistachios.
Crust:Place flour, pecans and sugar in a food processor. Pulse to combine. Add butter and shortening. Pulse until crumbly. Add water and stir until dough holds together. Form into a ball; wrap in plastic and refrigerate 45 minutes.
Preheat oven to 425¡ Roll dough on floured surface into a 10-inche circle. Cut into 10 strips.
Filling: Combine peaches and raspberries. Add brown sugar, cornstarch, salt and lemon juice; mix gently. Spoon filling into a greased 1 1/2 quart baking dish. Arrange dough strips in a lattice pattern over filling. Brush with beaten egg and sprinkle with sugar. Bake 15 minutes. Reduce temperature to 350¡ and bake 30 minutes, or until golden brown. Let cool. Serves 8
Lightly coat the inside of 6 ramekins with butter. Coat them with the sugar., tapping out any excess. Place 1 tablespoon of butterscotch sauce in the bottom of each ramekin. In a large microwave-safe bowl, combine the butter and both chocolates. Microwave on high in 20-second bursts, stirring between each, until melted and smooth. In another large bowl, combine the egg yolks and salt. Use an electric mixer to beat until slightly thickened and pale. Set aside. In a small saucepan over medium high combine the water and half of the sugar. Bring to a boil. Resume beating the egg yolks, With the mixer running, drizzle in the hot sugar mixture. Whip on high until light and fluffy, about 5 minutes. Fold the egg yolks into the chocolate mixture. Stir in the bourbon. Then set aside. Thoroughly clean the bowl and whisk of the electric mixer. Whip the egg whites with the cream of tartar until frothy. Slowly add the remaining sugar while continuing to beat until the whites hold a stiff peak. Gently fold into the chocolate and egg mixture. Spoon into ramekins, smoothing the tops and wiping the rims. Refrigerate at least 2 hours or overnight. When ready to bake, heat oven to 350¡. Bake for 15-17 minutes until risen and puffy with a soft firm top and set center. Serve immediately.
