Combine vanilla seeds with 3 tablespoons sugar in a small bowl, then place the vanilla pod and 1 cup of milk into a saucepan. Heat over medium, whisking to dissolve the sugar. prep

Place the egg yolks in a stand mixer and whisk on medium speed. Slowly add the remaining 3 tablespoons of sugar, then increase the speed to high until the mixture becomes light and ribbon-like (about 3-4 minutes). mix

In a separate bowl, whisk cornstarch into the remaining ⅓ cup of milk until smooth. Set aside. prep

Once the milk mixture in the saucepan reaches a low boil, add the cornstarch mixture to the egg yolk mixture on low speed. Slowly pour in the hot milk mixture while continuing to mix on low speed. mix

Pour the combined mixture back into the saucepan and cook over low heat, whisking constantly until it thickens and comes to a boil (about 2 minutes). Whisk for an additional 2 minutes to ensure the cornstarch is fully cooked. cook

Remove the saucepan from heat, then stir in the butter. Remove the vanilla pod. finish

Transfer the pastry cream to a bowl and press plastic wrap directly over the surface to prevent a skin from forming. Let it cool, then refrigerate to chill for at least 2 hours. chill

Remove the tart crust from the tart pan and place it on a serving dish. Whisk the chilled pastry cream until smooth and spread it evenly over the crust. assemble

Slice the strawberries by removing the tops and cutting each into 3-4 thin vertical slices. assemble

Begin laying the strawberry slices over the pastry cream, starting from the outer edge and working your way inward in overlapping circles. assemble

In a small bowl, combine the jam with 1 tablespoon of water, then microwave for 10 seconds until smooth and slightly melted. Brush the jam over the strawberries for a shiny finish. finish

Chill the tart until ready to serve, ideally within a few hours. finish