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Roast 40 g of hazelnuts in a pan and crush them into a powder.
Work the butter with the flour, and add all other ingredients, knead for 30 seconds minimum with a blender, using the top speed from time to time.
Spread the dough on a thickness of 3 mm and lay in the pie moulds. Finally, cut the edges before cooking at 170° C (340°C) for 18 minutes.
Bring the milk with the lemon zests and the vanilla pod to the boil. In a bowl, mix the egg yolks with the sugar and rice starch. Incorporate the boiling milk to the mixture and carry on with the cooking in a bain-marie.
Whisk the cream avoiding lumps (a good cream should not be too thick or lumpy, it should be smooth and unctuous). Finally, fill the baked pastry shell up to two thirds with the custard cream.
Decorate with the fruits and sprinkle with caster sugar.
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