Instructions

1. Combine wild blueberries, lemon zest, and lemon juice in a medium heavy-bottomed saucepan. Bring the mixture to a boil, lower heat and simmer until the wild blueberries are soft and burst (around 5 minutes). As the berries cook, press with a spoon to break them apart. Strain mixture through a fine mesh sieve into a bowl making sure to press pulp with a spoon to extract as much juice as possible. Discard pulp.
2. Add wild blueberry-lemon juice, eggs, sugar and salt back to the saucepan over medium-low heat and whisk until combined. Add butter and whisk constantly until the mixture is thick and coats the back of a spoon (about 7-8 minutes). Remove from heat, pour into a bowl and allow to cool for 10 to 15 minutes. Store curd in an airtight container in the refrigerator until chilled.
3. To make the cookie tarts, shape cookie dough into 24 balls. Place individual balls into mini muffin cups.
4. Bake at 350F for 10-12 minutes or until set. Immediately press a deep indentation into the center of each tart forming a well to hold the wild blueberry-lemon curd. Allow tarts to cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.
5. To assemble the tarts, spoon curd evenly into center of each cookie tartlet. Garnish as desired.