For the crust:
250 grams (2 cups + 1 tablespoon) all-purpose flour
95 grams (3.35 ounces) butter, cold, cut into small cubes
3 grams (3/4 teaspoon) baking powder
1 teaspoon lemon zest, grated
a pinch of salt
85 grams (1/3 cup+1 tablespoon) granulated sugar
1 egg, at room temperature
For the lemon pastry cream:
2 egg yolks
120 grams (2/3 cup minus 1 tablespoon) granulated sugar
1 teaspoon lemon zest, grated
60 grams (1/2 cup) flour
500 ml (2 cups+1 tablespoon) milk
1 lemon zest, cut into large pieces
To decorate the strawberry tart:
500 grams (17.6 ounces) fresh strawberries
pistachios, chopped (optional)