Pour mixture through a strainer into another bowl.
Whisk in heavy cream, followed by egg yolks, melted butter and bourbon. In a large bowl, combine maple syrup, light brown sugar, salt, molasses and whisk to combine. Par-bake dough by lining parchment paper on top of chilled dough, then add rice or beans on top (this will keep the bottom flat as it bakes). Place in the refrigerator to rest, 20 minutes. Once the dough has rested, place on a rimmed baking sheet lined with parchment paper and trim the edge, then remove the excess dough (you can use this dough to make another tart shell). Place back in the refrigerator to rest, 10 minutes. Gently shape the dough inside the ring making sure the bottom is square and flat. Roll the dough around the rolling pin and bring the dough over the ring. Continue to roll and turn until the dough is just under a ¼-inch thick and about 12-inches in diameter.
Flatten into a larger circle and using a rolling pin, roll the dough back and forth a few times, then turn 90 degrees and roll again. Once dough has rested, place on a lightly floured surface. Spray the tart ring with non-stick spray. Remove the dough to a cutting board and lightly knead several times, then wrap in plastic and rest in the refrigerator for 30-45 minutes. Stop the mixer to check the dough that all of the butter’s been combined. Mix until the butter is no longer in chunks and the butter and flour are combined as one. For the Pate Brisee - Place half of the flour in the bowl of a chilled mixer and on medium speed, add the the butter, a little at a time.
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