Lemon cream crumble tart

I use lemons from my Gargnano garden on Lake Garda, the Riviera dei Limoni with its wonderful lemon houses. This fragrant, flavourful cake was a success at Giardini d'Agrumi.
INGREDIENTS FOR A 26 CM TIN
PASTRY
500 g '00' flour
180 g butter
240 g sugar
1 sachet baking powder
2 eggs
Grated zest of 1 lemon
CREAM
600 g milk
4 yolks
100 g sugar
60 g cornflour
2 lemons, juice and grated zest
Vanilla
I combine flour, sugar, eggs, butter, sifted baking powder and lemon zest in a large bowl.
I work by hand.
I make very crumbly dough and reserve while making cream.
I microwave milk and combine yolks, sugar and vanilla in a small pan.
I whisk immediately.
I mix in cornflour.
I grate both lemon zests.
I mix in hot milk.
I heat until thickening, cook a few minutes, remove and mix in juice of both lemons.
I put cream in a dish, cover with film touching surface and cool.
I line a tin with parchment and add half crumbs.
I press, raising edges slightly.
I add and level cream.
I evenly crumble remaining dough over cream.
I bake at 180°C for 35 minutes, check and cover with foil if browning too much, bake another 15 minutes, cool before unmoulding and cutting, then dust with icing sugar.