In a planetary mixer, pour the flour and the cold butter into cubes. Activate the planetary mixer leaf at speed 2. If you have a mixer or another food processor, operate the blades several times until you obtain a sandy mixture.

Add the icing sugar and operate the machine for another 15 seconds. Then add the eggs and operate the planetary mixer again at speed 2. For the food processor, operate the blades at intervals and at low speed, so as to mix without blending.

The mixture must be dry and well blended.

Transfer it to a work surface, compact it quickly with your hands and wrap it in transparent film. Place it in the fridge and let it rest for at least 2 hours.

Cut ¼ of the vanilla bean vertically and scrape the inside with the small knife to obtain the seeds. Pour the milk, cream and vanilla seeds into a saucepan, bring to a medium flame until it almost boils.

In a bowl, mix the egg yolks with the sugar and the grated lemon zest. Mix with a hand whisk or an electric mixer. Then add the cornstarch.

Take the saucepan with the milk, cream and vanilla and pour it slowly into the bowl with the eggs, sugar and cornstarch, mixing with a whisk.

Return to the heat and thicken the cream, stirring constantly.

Once thick, pour the cream into the bowl or baking dish and cover with cling film in contact with the surface of the cream. Let it cool to room temperature and then keep it in the refrigerator for at least 2 hours.

Turn on the oven in static mode at 180°.

Grease and flour a tart mold of 24 cm in diameter. Roll out the still cold pastry dough from the fridge with a rolling pin, until you obtain a sheet of about 0.5 cm.

Approximately measure the dough by placing it on the pan, cutting the pastry disk with a knife or a washer. Then place the dough in the pan, eliminating the excess edges and pierce it with the prongs of a fork.

Cut a circle of parchment paper the same size as the pan and place it on the shortcrust pastry, placing a weight suitable for baking in the oven. You can use a ceramic bowl, or chickpeas or beans (be careful to always put a sheet of parchment paper underneath, never the legumes in contact with the pastry).

Bake in the oven for about 20 minutes. It will have to become golden brown.

Pour water and sugar into a saucepan and place it on a low heat. Stir and when it starts to boil add the lemon juice, leaving the liquid to reduce for about 10 minutes.

Let it cool completely before using it.

Remove the leaves and stem from the strawberries, wash them under running water and cut them into thin slices.

Place the pastry base on the serving plate. Fill it with custard, leveling it to spread it evenly.

Arrange the strawberries cut into slices starting from the edges and creating a concentric decoration.

Brush the syrup over the strawberries with a pastry brush, being careful not to pour too much.

Leave to cool at least 3 hours before serving.