For the dough, place flour, icing sugar, lemon zest, egg, 1 pinch of salt and butter in a bowl and knead quickly to a smooth dough. Roll out the dough on a lightly floured work surface until it is about 2 mm thin. Cut out 24 circles (approx. 5 cm Ø), knead the dough again, roll out and cut out. Grease 24 troughs of a mini muffin tray and line them with the dough circles. Put the tin in a cold place for about 1 hour.
Bake Tartelettes in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 12-14 minutes. Finely chop the chocolate. Remove Tartelettes from the oven. Immediately sprinkle chocolate in to melt. Let it cool down.
Carefully remove the Tartelettes from the trays. Whip the double cream with the whisk of the mixer for approx. 30 seconds, fold in the lemon curd in streaks. Pour the cream into a piping bag and squirt into the Tartelettes, select the berries, wash if necessary and drain well. Place the tartlets on top and chill until serving.