In a saucepan, over medium heat, heat the milk, bourbon, vanilla, salt, and white chocolate together stirring frequently until the milk starts to steam.
While the milk is heating whisk the cornstarch and egg yolks together until smooth. Pour a small amount of the heated milk mixture to loosen up the egg yolks and whisk. Slowly pour in ¾ of the remaining milk mixture into the eggs and whisk. Return the egg yolk mixture to the pan with the rest of the milk and heat continually whisking until the mixture reaches the consistency of pudding.
Remove from the heat and transfer to a bowl. Cover with cling film and place in the refrigerator for at least 2 hours.
While the crème patisserie is cooling preheat the oven to 375°F or gas mark 5. Roll out the puff pastry and place in the 10" tart pan. Poke some holes in the base of the crust with a fork. Top with the parchment paper and fill with pie weights or dried beans. Bake for 30 minutes.
Remove the pie weights and parchment paper and fill with the cooled crème patisserie. Top with raspberries and chill for at least another hour or overnight.