Cut the vanilla bean open and scrape the seeds into a mixture with 3 tablespoons of sugar.

Combine the vanilla sugar, empty vanilla bean pod, and 1 cup of milk in a saucepan. Heat over medium while whisking until sugar dissolves.

In a stand mixer, whisk egg yolks on medium speed and gradually add the remaining 3 tablespoons of sugar until lightened in color, about 3-4 minutes.

Whisk cornstarch into the remaining 1/3 cup milk until smooth and set aside.

Once the milk in the saucepan approaches a boil, add the cold milk mixture from the mixer and combine on low speed.

Pour the hot milk mixture back into the saucepan. Over low heat, whisk constantly until it thickens and comes back to a boil (about 2 minutes).

Whisk for another 2 minutes to cook out the raw taste from the cornstarch.

Remove from heat, add butter, discard the vanilla bean, cover with plastic wrap directly on the cream, and let cool before refrigerating.

Remove the outer ring from the tart pan and place the baked shell on a serving dish.

Whisk the chilled pastry cream until smooth and spread evenly over the tart crust.

Slice the strawberries thinly and layer them over the cream starting from the edge and working inwards.

Mix 2 tablespoons of jam with 1 tablespoon of water until slightly melted and smooth. Brush over the sliced strawberries for a shiny finish.

Chill the tart until ready to serve.