Begin by splitting a vanilla bean lengthwise and scraping out the seeds. In a saucepan, combine these seeds with sugar and milk, stirring gently over medium heat for about 5 minutes until warmed but not boiling.

In a mixing bowl, whisk the egg yolks with an additional amount of sugar using an electric mixer until the mixture appears light and fluffy, about 3-5 minutes.

While stirring the egg yolk mixture, gradually add a slurry made with cornstarch mixed in a small amount of milk. Slowly incorporate the warm milk mixture in a thin stream to ensure the egg yolks do not curdle.

Pour the combined mixture back into the saucepan and place it over low heat. Whisk continuously for about 5-7 minutes, or until the mixture thickens and bubbles gently.

Transfer the thickened pastry cream to a bowl, covering it with plastic wrap directly on the surface to prevent a skin from forming. Let it cool at room temperature for about 30 minutes.

If you’re making a pâte sucrée tart crust, preheat your oven to 350°F (175°C). Roll out your dough and fit it into a tart pan, pricking the bottom with a fork to prevent bubbling. Blind-bake for about 20 minutes.

Once the pastry cream is chilled, spread it evenly in the cooled tart crust.

Wash and slice your fresh strawberries. Arrange them beautifully atop the pastry cream.

In a small saucepan, heat jam mixed with a teaspoon of water until melted. Brush this glaze gently over the strawberries.

Chill the assembled tart in the refrigerator for at least 30 minutes before serving.