To save time, I recommend making the dough for the pie crust two or three days ahead. Shape the tartlet crusts, but don't bake them, one day ahead. Also, make the Lemon Curd a day ahead. Then, on the day you'll be serving them, pop the pan of tart shells into the oven and bake them. When they've cooled, fill them with lemon curd and garnish as desired.