Preheat oven to 160 degrees celsius (fan-forced). Grease the base and sides of a loose-bottomed 23cm tart tin and place onto a flat baking tray. Set aside.
Crush the biscuits in a food processor until fine crumbs remain. Thoroughly mix through the melted butter and then press firmly into the base and sides of the prepared tin. Note: Use a spoon or a round cup to press the mixture firmly into the tart tin.
Place into the oven for 10 minutes before removing and setting aside to cool slightly.
To make the filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat.
Stir continuously for 10 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
Pour the caramel into the tart shell and bake for a further 15-20 minutes or until golden. Allow to cool.
To make the chocolate ganache, break the chocolate into chunks, add the cream and place both into a microwave-safe bowl. Microwave for 30 seconds. Stir and microwave for a further 30 seconds.
Allow the ganache to cool for 10 minutes or until slightly thickened (place into the fridge if needed).
Pour the chocolate ganache over the tart, place into the fridge for 10 minutes and then decorate with mini Easter eggs and place back into the fridge to set for 2 hours.
Allow the tart to come to room temperature before serving.