For the tart:
300gr white flour
150gr diced butter
2-3 tbsp cold water
For the cream:
300gr mascarpone cheese
200ml fresh whipping cream
2 lemons (juice and zest)
200gr yiam peach jam
20 fresh verbena leaves or fresh spearmint
Whip the cream with the sugar until it reaches stiff peaks, then fold in the mascarpone, preferably using a rubber spatula.
Add the lemon juice, the zest and the verbena leaves finely chopped.
After baking the tart, let it cool off and place a layer of the cream on it (about 1 cm thick).
Finish with the peach jam and torch it to caramelize.