Sift the flour and salt into a bowl. Add
the butter and rub in with the fingertips until the mixture resembles
breadcrumbs. Add the egg yolk and sugar and enough cold water to form
a firm dough. Knead gently on a lightly floured surface. Wrap in
clingfilm (plastic wrap) and chill for at least 30 minutes.
Roll out and use to line sections of a tartlet tin (patty pan). Fill
each with crumpled foil and bake in a preheated oven at
200°C/400°F/gas mark 6 for 10 minutes. Remove the foil and return to
the oven for 5 minutes to dry out. Leave to cool.
Place 100 g/4 oz/1 cup of the chocolate in a bowl over a pan of hot
water and stir until melted (or melt in the microwave). Brush all over
the insides and round the edges of the pastry cases. Leave to set.
Whip the cream until peaking and fold in the lemon curd. Spoon into
the cases (shells). Use a potato peeler to shave curls off the
remaining chocolate and use to decorate the tops of the tarts. Chill
until ready to serve.