Cream sugar and butter until smooth. Add vanilla extract and beat well. Mix in flour, salt, and almonds to form a soft dough. Chill dough. Preheat oven to 325 degrees. Form dough into small balls and press into tartlet/mini muffin tins. Bake 25 minutes or until golden brown. Spoon lemon curd into cooled tartlet. You may garnish with edible flowers like violets or pansies for a beautiful tea presentation.