Preheat oven to 350°F. Spray mini muffin pans with cooking spray with flour.
Break off a small piece of cookie dough (about 1 T), roll into a ball, and press into the bottom and up the sides of each compartment of the mini muffin pan.
Bake tarts for about 10 minutes until just golden around the edges. Cool, then carefully remove from pans, using a butter knife to loosen edges, if needed.
Fill cooled cookies with lemon curd and top with a dollop of whipped cream and a single berry. Store loosely covered in the refrigerator for up to 3 days.