Melt the butter and roast the Kataifi pastry and keep aside

Mix together the Pistachio cream and Tahini, add the crushed Pistachios and mix

Melt the Pink & off White Chocolate melts in a double boiler

Splash them into the silicone mold. Refrigerate.

Now melt the dark chocolate and pour into the mold just to coat the base and the sides. Refrigerate.

Press the filling into the cavities. Refrigerate.

Pop some of the eggs out of the mold, add bit of melted chocolate on the edges of the eggs still in the mold

Take the other half of the egg and place it over, and pop it back into the fridge The chocolate will fuse the two half together

Once set and hardened, pop them out of the mold and decorate with edible glitter & gold leaf.