Roll the pastry out to ½cm thickness on a lightly floured surface. Cut out rounds of pastry that can line a 12 hole nonstick mini tart pan. Press into the tart pan, making sure that the pastry is pressed in well around their bases.
Make sure that the pastry isn't too perfectly lined in the mouds; they should look rough around the edges. Prick the bases a few times with a fork then line with individual pieces of nonstick baking paper and with baking beans. Chill for 10 minutes.
Preheat the oven to 190°C.
Remove from the fridge and bake for 10-15 minutes until the tartlets start to turn golden brown at the edges. Remove from the oven and discard the baking beans and paper. Return to the oven for 2-3 minutes to brown the bases.
Remove after a few minutes and allow to cool in their trays for 5 minutes before turning out onto a wire rack. Fill each of the tartlets with some of the warmed apricot jam then allow the jam to cool and set. Once set, decorate them with a variety of the chocolate eggs before serving.