Start by preparing the pastry cases for the tartlets. Put the flour, icing sugar and butter in a bowl and rub together till the mixture resembles breadcrumbs. Add the lemon zest and egg yolk and mix to soft pastry. Chill the pastry for 30 minutes and then roll out on a floured surface to a thickness of approximately 3mm. Use a 7cm round cutter to cut out circles in the pastry. Put the pastry rounds into greased tartlet tins and press in well. Bake in the oven at 200`c for about 15 minutes, or until the pastry is cooked. Leave the pastry to cool down completely before removing from the tartlet tins. Next, brush the inside of the tartlet cases with the melted chocolate. This will stop the pastry from getting soft in the fridge. While the chocolate sets, prepare the lemon cheese filling by mixing the cream cheese, lemon curd and lemon zest together in a small bowl. Place the lemon cream cheese in a piping bag, and use to fill the centre of the chocolate covered pastry cases. Next, all you need to do is cut up your fruits. Cut the figs into small slices and the strawberries in half. Decoratively arrange a selection of the sliced fruit and berries over the lemon cream cheese using your imagination. Finish off the tarts by brushing the fruit and berries with warmed glazing jelly. Serve the summer fruit tarts chilled.