Mix the wheat flour, powdered sugar, almond flour, and salt in the bowl of a food processor. Add the softened butter and pulse until crumbly. Beat in one egg and mix again.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Roll out the chilled dough to a thickness of 3 mm. Cut out 12 tart shapes using a 7-8 cm round cutter. Place the pieces in the tart molds and press down gently. Cut off the excess dough. Prick the bottom of the tart molds with a fork to allow steam to escape.

Place the molds in an oven preheated to 150°C and bake for 20 minutes until golden brown.

Mix the lemon zest, lemon juice, sugar, egg, milk, and honey in a small saucepan. Heat over low heat, stirring constantly, until thickened. Remove from heat and let cool for 5 minutes. Add the butter and stir until completely melted.

Transfer the warm filling to a pastry bag and carefully pipe it into the cooled tartlets. Place the tartlets in the refrigerator for at least 1 hour.

Decorate the cooled tartlets with whipped cream using a piping bag. Sprinkle with powdered sugar and lemon zest. Serve the tartlets with hot tea or coffee.