Oven: Pre-heat oven to 180°C.

Strawberries: Wash and cut into halves.

Crust: In a bowl, mix flour, sugar and salt. Make a well. Place the butter in the well and using a pastry cutter or your hands, mix together until the dough comes together in little pieces. Make another well and crack one egg in the middle. Knead until the dough is uniform and comes together. Shape into a ball, flatten and wrap well with plastic wrap to let it rest in the refrigerator.

Cream filling: On low fire, warm the milk and add the vanilla split down the middle (or add vanilla powder if using). In a bowl, whisk together the 4 egg yolks and the 10g of vanilla sugar together until it the mixture turns white. Add the cornstarch and continue to whisk. Next add half of the milk mixture and thoroughly whisk together. 

On low heat, add the mixture to the rest of the milk in your pot.  Whisk until the mixture starts to thicken. Allow it to boil  for up to a minute while continuing to whisk. Remove the vanilla bean if using and allow to cool.

Preparation: On a well floured surface, roll out the dough into a circle larger than your tart pan (24cm or 9 inches in size). Shape dough in your tart pan and remove any excess at the edges. Pierce the dough with a fork. Lay baking paper on top of the dough and spread real dry beans or baking beans on top .Bake in the oven for 15 minutes.

Remove from oven and remove the beans. Allow the crust to cool. Once at room temperature, pour the cream mixture into the crust and decorate the top with the strawberries. Finally, brush jam on top to add a glaze. 

Serve immediately or keep in the refrigerator until ready to serve.