Combine chilled and chopped with a knife butter with the mix of flour and sugar until crumbly. Add water, knead dough, shape a ball, wrap and put for 30 minutes in a refrigerator.

Roll the chilled dough flat, place in the 9-inch-diameter mold, form borders. Fork shell and line with parchment paper and fill with dried peas and bake for 20 minutes at 392 °F (200 °С). Discard peas and parchment, let slightly cool.

For the stuffing, wrap cheese in a towel and press out, then mix with sugar, honey and starch, add eggs and zest. Spread stuffing onto the tart and bake for 50 minutes at 347 °F (175 °С).

When serving, sprinkle with powdered sugar and lemon zest, garnish with lemon balm.