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1
In a food processor, combine the flour, sugar, baking powder, lemon zest and salt.
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2
Add the butter in clumps and pulse until the mixture resembles coarse meal.
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3
Add the whole eggs and egg yolks and pulse a few times, until the dough just comes together.
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4
Turn the pastry dough out onto a lightly floured work surface and knead it 2 or 3 times, just until it comes together.
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5
Divide the pastry dough into 2 pieces, 1 slightly smaller than the other.
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6
Pat the pastry dough into disks, wrap each disk in plastic and refrigerate for at least 30 minutes.
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7
In a medium saucepan, heat the milk with 1/4 cup of the sugar, the vanilla bean and vanilla seeds and the lemon zest until the mixture is hot to the touch.
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8
In another medium bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until blended.
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9
Stir in the flour until incorporated.
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10
Whisk in the hot milk in a thin stream.
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11
Set a fine-mesh strainer over a medium bowl.
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12
Pour the pastry cream mixture back into the saucepan and cook over moderate heat, whisking, until thick and bubbling, about 2 minutes.
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13
Immediately strain the pastry cream into the bowl, scraping the strainer with a rubber spatula.
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14
Press a sheet of plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, 1 to 2 hours.
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15
Preheat the oven to 350.
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16
Butter and flour a 10-inch fluted tart pan with a removable bottom.
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17
On a lightly floured work surface, roll out the larger disk of pastry to an 1/8-inch-thick round.
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18
Ease the pastry into the tart pan, pressing the dough into the corners.
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19
Don't trim the overhang.
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20
Spread the chilled pastry cream in the tart shell in an even layer.
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21
Roll out the remaining pastry disk to an 1/8-inch-thick round and set it over the tart; gently press out any air bubbles.
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22
Carefully roll the rolling pin over the tart pan rim to cut off the overhanging dough.
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23
Gently press the edge together to seal the tart.
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24
Bake the tart in the lower third of the oven for about 40 minutes, rotating the tart pans halfway through baking, until the crust is golden brown.
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25
Let the tart cool completely in the tart pan.
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26
Unmold the tart and transfer it to a large serving plate.
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27
Sprinkle the tart with pine nuts, cut into wedges and serve with berries.
