Prepare the dough: blend flour, salt and butter in a food processor, pour the mixture on the table, add the sugar, the eggs and the lemon zest and mix the ingredients untill you get a soft dough; let it rest in the refrigerator for a couple of hours before using.
Prepare the custard cream: score the vanilla pod with a sharp knife and extract the dark seeds, add it to the milk and heat it in a pot until boiled then let it cool. In a separate bowl mix eggs and sugar, add the flour to the mix until smooth and add it to the milk in the pot. Cook over low heat, always stirring, until the cream becomes dense then pour it into a bowl, cover with plastic film and let it cool.
Roll out the pastry dough to the thickness of 1/2 cm
Butter and flour a 26 cm round pie plate and place the dough inside it, pierce the bottom with a fork, place some oven paper and dry beans inside and cook it in the preheated oven at 180°C (356°F) for about 40 minutes, then remove from the crust and let it cool
Fill the crust with the custard
Decorate the top with the fruit
Sprinkle the top with powdered sugar