For the Pistachio Pâté Sucreé

Combine the ground pistachios, sugar, and vanilla bean in food processor until finely blended. Pour into a large bowl and mix with flour. Using your hands, slowly incorporate the cold butter cubes into the flour until resembling a sand-like texture. Fold in egg yolks and cold water, ensuring you are not overworking the dough.  Refrigerate dough for at least an hour before rolling out. You may also prepare the dough the day before. Cut dough into 3 equal pieces and roll 1 piece of dough to about a ¼-inch thickness and gently press into tart pans. Should yield about 3 to 4 tarts. Freeze remaining dough for later usage. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.

For the Pistachio Pastry Cream

Heat milk with vanilla bean in a small sauce pan and set aside to allow steeping. In a mixing bowl, combine egg yolks, sugar, cornstarch and salt until pale and smooth. Temper milk into egg mixture, whisking constantly until fully incorporated. Return sauce to pot and cook over medium heat while whisking constantly, until it begins to thicken, about 5 mins. Once the mixture thickens, pause to allow mixture to bubble, and whisk for an additional minute. Remove from heat and add butter, whisk until homogenized. Place pastry cream in refrigeration to chill.

Assembly

Spoon the chilled pastry cream into tart shell; level to the rim of the shell. Arrange sliced dragon fruit, raspberries, blackberries, and kiwis atop cream. Finish with dusting of ground pistachio and lemon zest.