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.)
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.
Either transfer to a mixing bowl or use your second TM bowl for remaining filling process.
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).
Topping Whip cream with a little sugar 20-40 sec/Butterfly/speed 4 and pipe or spread on top of filling. Garnish with sieved cocoa or chocolate shavings if desired.
I would never use a dark chocolate for this tart, it is just too much. So go with the dark milk, which pretty well suits all chocolate palates!