In a bowl, combine flour, icing sugar and almond meal. Add the butter and work with your fingers into crumbs, then add the egg and knead into a ball. Chill at least 30 minutes in the fridge.
Preheat oven to 180 degrees C and butter six small tart molds. Divide the dough into 6 and use to line the molds. Prick all over with a fork, line with baking paper and weight with dried beans. Blind bake 15 minutes, then let cool 15 minutes and unmold.
While the bases are cooking, prepare the ganache. Place the chocolate in a bowl. In a separate bowl, whisk the egg yolk with 2 tablespoons cream and set aside.
Bring the remaining cream to a simmer and pour over the chocolate. Wait 30 seconds, then stir until smooth. Wait one more minute, then stir in the egg mixture and butter. Stir until smooth.
Spread the ganache over the tart bases and let set for 30 minutes. Cover with a layer of lemon curd and chill 1 hour. Before serving, decorate with candied lemon slices if you like.