For the Lemon Curd:
In a medium sized heat resistant bowl/stainless steel bowl whisk together the juice, zest, sugar and eggs until well incorporated and the sugar has dissolved.
Place the heat resistant bowl over a sauce pan of simmering water.
Gently cook the mixture, stirring with a wooden spoon, until it thickens. Stir frequently and continue to cook until the curd has thickened and the curd coats the back of the wooden spoon, approx 7-10 minutes.
Take the curd off the heat and then add the butter, stirring to incorporate it in the curd. Pour the curd mixture through the prepared strainer to make sure there are no lumps in the lemon curd.
Pour in warm sterile jars, cover and seal. Allow to come to room temperature, then refrigerate.
For the Short Crust pastry:
Use chilled butter to make tarts. Cut the butter into cubes. In a blender jar combine Flour, almonds, butter, powdered sugar, salt and 1 tablespoon of ice water. Pulse the ingredients until just combined.
Transfer the flour mixture on the work surface and knead to make a smooth dough.
Roll the dough and cover it with cling wrap and place it in fridge for about 1 hour. After resting the dough in fridge for 1 hour, remove and roll it into a thin sheet.
Roll the dough over the rolling pin carefully, lift the pin and place it on tart pan(8 inch x 8 inch).
Unroll the dough from the rolling pin onto a tart pan and rip off the extra dough from the sides of the pan. Press the dough to the tart pan base. Using a fork prick holes for even cooking.
Chill this pastry with tin inside fridge for 30 minutes. Preheat oven to 170°C.
Place parchment over the dough and fill with dry beans.
Place in the oven and bake for 15 minutes then remove the paper and beans and return to the oven to bake for 5-7 more minutes until it is golden around the edges and dry in the middle. Cool completely before filling.
Now the tart pastry is ready. We will do the filling once the pastry cools down completely. Once completely cooled, slide a sharp edge of a knife in the hole and very gently pull the tart base out of the pan without breaking.
Chop the chocolates in a microwave safe bowl. Microwave on high power in bursts of 30 seconds until the chocolate has completely melted.
Add cream into the melted chocolate and keep mixing well until it comes to gather into a smooth and shiny ganache. Let it cool down to room temperature.
Add a thin layer of ganache onto the tart base. Set in freezer for 30 minutes to 1 hour.
Next add warm lemon curd (make sure it has been passed through sieve to get smooth and lump free curd layer) over the set chocolate ganache and spread it evenly.
Bake for another 10 to 15 minutes, until the filling is shiny and opaque. The center will jiggle slightly when shaken. Let it cool completely, about 1 to 1 1/2 hours, then refrigerate until ready to serve.
Drizzle with chocolate ganache and garnish with mint leaves. Slice a piece from the tart using a clean and sharp knife.