Dough: Cut the cold butter in small cubes and work them with your fingers until pomace point and add the sugar. Mix well.
Add the eggs one by one, and then the flour and the baking powder. Kneed it on a plain surface and make a ball. Wrapped in film paper and reserve in the fridge 24 hours.
NEXT DAY: Pre-heat oven to 180C. Put a baking sheet under the cold dough and roll it until it's enough to cover the mold.
Rub butter on the inside of the mold, coat it with flour and extend the dough. Put another baking paper covering the dough and fill the gap with lentils.
After 20 minuts remove the lentils and the paper. Bake until golden brown. Let it cool down before removin from the mold.
Custard: Bring 3/4 parts of the milk with the cinnamon and 2 stripes of the lemon skin (remove the white from inside) to boiling point. Let it cool and reserve in fridge 24 hours.
NEXT DAY: Mix the cornstarch, the 1/4 of milk and the egg yolks and mix well making sure there are no lumps.
Remove the cinnamon and the lelon from the milk, add the sugar and bring it to boiling point. Quovkly removr it and add it yo the yolk mic and stir rapidly until it thickens a bit.
Bring the custard to boil, boil it gor 1 min. stiring all the time or the bottom will get burned. Transfer it to a deep plater/tray to cool it down.
Once both are cold you may procide to fill the dough with custard. You can put some blubrrries or chopped fruit in between layers.
Decorate with the fresh fruit on top. Leave in the fridge until serving it.