Ingredients

• 290 g fresh cream
• 250 g flour
• 155 g butter
• 100 g icing sugar
• 90 g yolk
• 65 g caster sugar
• 35 g honey
• 6 g gelatine sheets
• 2 peaches
• lemon
• salt

FOR THE PASTA PASTA
work 150 g of butter with icing sugar; then add the grated zest of 1 lemon and 40 g of yolks, finally the flour and a pinch of salt. Briefly knead the dough until it is homogeneous, wrap it in plastic wrap and place it to rest in the refrigerator for 1 hour.
Roll out the pastry 3 mm thick and lined with 2 tart pans (ø 20 cm each). Trim the edge, puncture the bottom, cover it with parchment paper and fill with dried beans; bake "blank" in the oven at 170 ° C for about 25 minutes. Remove the beans and the paper and cook for another 5 minutes. Remove from the oven and let cool.

FOR THE MOUSSE
Soak gelatin in cold water.
melt 50 g of granulated sugar with honey; when it begins to brown, add 90 g of cream, heated in a saucepan. Let the lumps that have formed melt, turn off and add 5 g of butter, obtaining a delicate caramel.
Heat 20 g of water with 15 g of granulated sugar and pour over the 50 g of beaten egg yolks. Heat them up to 85 ° C and whip them with an electric whisk, until they are foamy.
United hot yolks with squeezed gelatin and 160 g of caramel prepared before. Let the mixture cool down.
Whip cream until a creamy consistency, like yoghurt, and add it to the egg mixture. Pour the mousse into the two shortcrust shells and level the surface.
place the cakes in the fridge for 1 hour. Finally, complete them with sliced ​​peaches and, to taste, with amaretti and mint leaves.