Step 1

For the tart crust:Work butter with the powdered sugar. Then add the grated rind of 1 lemon, half of the egg yolks, the flour, and a pinch of salt. Knead the dough briefly until homogenous. Cover in plastic wrap and let rest in the fridge for 1 hour. Roll out the tart crust dough to a thickness of about 3 mm. Use it to line 2 tart molds. Trim the edge, pierce the bottom and cover with baking parchment. Then fill with dried beans or pie weights and blind bake the crusts for about 25 minutes at 340°F (170°C). Remove the beans and baking parchment and let cook for another 5 minutes. Remove from the oven and let cool.

Step 2

For the mousse:Soak the gelatin in sheets in cold water.Melt superfine caster sugar with the honey. Once it starts to darken, add 1/3 cup heated cream. Let the lumps that have formed melt, then turn off the heat and add some butter to make a delicate caramel.Heat 2 tbsp water with 1 tbsp superfine caster sugar and pour it over the half egg yolks (beaten). Heat to 185°F (85°C) and whip with an electric mixer until frothy.Add the soaked gelatin (squeezed of excess water) and 160 g of the caramel you’ve just made to the hot egg yolks. Turn off the heat and let the mixture cool.Whip the cream until the consistency is similar to a yogurt. Then gently incorporate it into the egg mixture. Pour the mousse into the two pastry shells and level the surfaces.Place the tarts in the fridge for 1 hour to cool. Complete with sliced peaches, macaroons and mint leaves if desired.