Method

• 1.
  To make the pastry, combine flour and 1¼ tsp fine salt in a bowl. Rub in cold butter until mixture resembles fine breadcrumbs. Add iced water and mix until just combined into a rough dough. Form into a disc, wrap in plastic wrap and chill for 30 minutes.
• 2.
  Roll pastry out to a 32cm circle and use to line a 25cm loose-based fluted tart pan, letting excess pastry overhang. Chill for 15 minutes, then cut away and discard excess pastry.
• 3.
  Preheat oven to 200°C/180°C fan-forced.
• 4.
  Line the pastry with baking paper or foil and fill with pastry weights. Bake for 30 minutes, then remove weights and paper. Brush inside of tart shell with beaten egg (this will stop the pastry from getting soft). Bake for a further 10 minutes, or until lightly golden. Cool completely.
• 5.
  For custard, place dark chocolate in a heatproof bowl. Gently heat cream in a small saucepan over medium heat until just below boiling, then pour into bowl and stand for 5 minutes. Stir to melt and combine. Whisk egg yolks, sugar and ¼ tsp fine salt in a medium bowl until combined, then gradually mix into chocolate mixture.
• 6.
  Reduce oven to 150°C/130°C fan‑forced. Place tart in the oven, then pour in custard and bake for 25‑30 minutes, until just set. Remove from oven and cool completely.
• 7.
  For the ganache, place dark and milk chocolate in a heatproof bowl. Heat cream and ¼ tsp fine salt in a small saucepan until just boiling. Pour hot cream over chocolate. Stand for 5 minutes, then stir until smooth. Set aside until slightly cooled. Gently pour ganache over set custard. Stand for 30 minutes for ganache to firm up, then arrange Easter eggs over ganache, breaking some apart to give the appearance of broken egg shells. Chill for 2-3 hours, until ganache completely sets and eggs are embedded.
• 8.
  Serve chilled or at room temperature.