Prepare Pastry Cream: Halve the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine the seeds, the pod, 1 cup of milk, and half of the sugar. Heat until hot but not boiling, stirring occasionally.

Whisk Eggs: In a separate bowl, whisk the egg yolks with the remaining sugar until light and fluffy, about 3-4 minutes.

Mix Cold Ingredients: Combine the cornstarch with ⅓ cup of cold milk until smooth, then set aside.

Temper Eggs: Slowly pour the hot milk mixture into the egg yolks while whisking continuously to prevent cooking the eggs.

Thicken the Cream: Whisk constantly over medium-low heat until the mixture thickens and begins to bubble, about 2-4 minutes.

Cool Pastry Cream: Remove from heat and whisk in the butter until melted. Transfer to a bowl and cover with plastic wrap, refrigerate until chilled.

Assemble Tart: Spread the chilled pastry cream into the tart crust. Arrange thinly sliced strawberries artfully over the cream.

Glaze: Mix the jam with a little water and microwave until smooth. Brush over strawberries for shine and sweetness. Chill tart briefly before serving.