In a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream and vanilla, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of an ungreased fluted 11-in. tart pan with removable bottom; set aside.
Place nuts in a food processor; cover and process until chopped. In a large bowl, whisk the eggs, corn syrup, brown sugar, butter and extracts until smooth. Stir in chocolate chips and nut mixture; pour into crust.
Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Store in the refrigerator. Garnish with whipped cream. Yield: 12-14 servings.