Blueberry lemon tartlets

Crust:

1. Preheat the oven to 180°C (350°F).
2. Beat butter with sugar and add salt and vanilla extract.
   
3. Slowly add flour and mix the dough.
4. Blend the nuts and add together with the chopped rosemary to the dough.
5. Brush the forms of your choice with butter or oil.
6. Put an even layer of dough and form all the tartlets.
7. Fork the bottom and edges of the tartalettes.
8. Put them in the freezer for 15 minutes.
9. Put the chilled tartalettes in the oven for about 20-25 minutes.
10. After baking, take them out and let them cool down while preparing the cream.

Curd:

1. Wash the blueberries, put them into a pot together with grated lemon peel and 2 tablespoons of water.
2. Bring to the boil, then reduce the heat and cook by stirring occasionally for another 5-8 minutes.
3. Using a spoon, crush the boiled blueberries, then drain the juice from the pulp using a strainer and let it cool down.
4. Beat butter with sugar.
5. Add eggs, yolks, lemon juice, salt, corn flour and cooled blueberry juice mixture.
6. Mix everything together. Don't worry if the mixture looks like it's full of lumps.
7. Pour the mixture into a glass bowl and place it on a pot with boiling water.
8. Using the prepared water bath, heat the mixture while stirring all the time until it starts to thicken (about ~15-20 minutes). The mixture will start to set when it reaches a temperature of about 77°C (170°F).
9. When the mass starts to thicken, pour it again through a sieve, leave it to cool for several minutes and pour it into the previously prepared crust forms.
10. Place the prepared tartalettes in the fridge for at least one hour. Before serving you can decorate them with fresh blueberries or nuts.