Preheat oven to 180°C. To make crust, combine refined flour, almond flour, salt and powdered sugar in a bowl. Place it in the cake batter mixer and add butter. Start mixing on a low speed till well blended or it reached a breadcrumb consistency.
Add egg and blend further on very low speed for about a minute.Remove from the powder and mix the dough using your hands.
Place dough on a cling film, spread evenly, wrap and seal it. Refrigerate for 2-3 hours or till firm.Take a portion of the dough and roll it on a worktop dusted with flour. Place the rolled dough on a tray lined with butter paper and refrigerate for 10 minutes.
Flatten the refrigerated dough and cut out roundels from it using a cookie cutter. Line empty tart shells with the roundels. Trim the edges and prick with a fork.Place the tart shells on a baking tray, put in the preheated oven and bake for 12 minutes.
Remove from heat and take the crust out of the tart shells. Brush them with little cocoa butter. Put spoonful of strawberry marmalade into each shell and place them on a tray lined with butter paper.To make filling, mix gelatin with 1 teaspoon water and allow blooming for about 3-5 minutes.
Combine lemon juice and lemon zest in a deep non-stick pan and put it on heat. Mix well and add sugar. Mix again till well blended and bring it to a boil. Remove the pan from heat.Add eggs to egg yolks and whisk well.
Add some of the cooked lemon mixture to whisked eggs and mix well. Add this to the pan with remaining lemon mixture and whisk well.Put the pan back on heat and cook on low heat. Keep whisking to ensure that the mixture does not curdle.
Remove from heat and add the butter and bloomed gelatin. Whisk till smooth.Add chocolate and keep whisking till the chocolate melts. Transfer in a bowl and let it cool.
Pour the cooked lemon mixture in a piping bag and pipe out portions in the tart shells with strawberry marmalade. Refrigerate for 15-20 minutes.
Garnish with strawberry slices and serve chilled.