Prepare the dough by mixing together all of the necessary ingredients with the flour and starch, sifted though a sieve. Form a well with the flour on a work surface and start kneading until the dough is smooth and elastic. Gather it together in a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.

Prepare the pastry cream by quickly whipping together the eggs and sugar in a bowl. Add the flour and the boiling milk a little at a time (warm up the milk with half lemon zest - only the yellow skin, and half stick of vanilla: remove them when the milk is boiling). Cook over low heat for 10 minutes, then let rest. Using a large bowl, mix together the pastry cream with the other ingredients of the filling, whisking together until smooth. Roll out the dough with a rolling pin and line a greased tart pan with the dough.

Pour into the filling and then bake in a 350 °F oven for about 30 minutes. At the end of cooking, remove from the oven and let cool in the pan before serving.