Line the base of a 16cm springform tin with baking paper and set aside.
Crust; Toast pecans and walnuts by placing into a cold oven set to 200°C and baking 14 minutes
With nuts still hot, place all crust ingredients into TM bowl and blend 10 sec/speed 8.Press into prepared tin and refrigerate until solid. (At least 30 minutes before proceeding with filling.)
Place chocolate and butter into TM bowl and melt 15 min/37°C/speed soft. Stop and scrape down sides of bowl occasionally as needed. Transfer to a mixing bowl.
Place sugar, eggs and vanilla bean paste into clean, dry TM bowl and whip 10 min/60°C/Butterfly/speed 3. Remove Butterfly.
Add chocolate mixture and cream and blend 10 sec/speed 5. Scrape down sides of bowl and repeat.
Pour into base and set for several hours (minimum of 3).
Whip cream with a little sugar 20-40 sec/Butterfly/speed 4 or until soft peaks form and pipe or spread on top of filling. Garnish with chocolate shavings or dusted cocoa if desired.