Start with the base: melt the butter in a small saucepan over a light heat, then let it cool.
In the meantime, in a blender, pour the Bibanesi and power the blades until a crumbly mixture is obtained; pour the Rosemary Bibanesi into a bowl and then add the butter, and stir until it is completely absorbed.
Then take 6 tart moulds, greased with oil, and start composing the base, pressing the mixture down firmly. Place in the fridge to set for at least 30 minutes.
Heat the milk in a small saucepan and cut the Camembert into it until completely melted. Remove from the heat and pour in the yoghurt and eggs. Mix all the ingredients well and season with salt, pepper and herbs to taste.
Cut the courgettes into thin slices with a mandoline. Then roll them up one by one and place them on the bottom of the tarts. Add the cream and bake at 200°C for 25 minutes or until golden brown. Serve warm.