Cherry cream pie

For garnish:
150 g sour
cherries syrup with powdered sugar flavor

Preparation
Heat the milk without boiling it. Beat the egg yolks with the sugar until light and fluffy. Gradually add the cornstarch, stirring constantly with a whisk and gradually pouring in the hot milk to avoid lumps. Transfer the mixture to a saucepan and cook over low heat for 10 minutes, stirring constantly. Once the sauce has thickened, set it aside to cool, add the lemon zest, and cover with cling film.

For shortcrust pastry, soften the butter without melting it completely. Blend the almonds with 50 g of sugar until a fine powder is obtained. Add the butter, add the rest of the sugar and mix until creamy. Add the egg yolks, then