Preparing the shortcrust pastry:

1. In a mixing bowl, combine the flour and diced butter. Rub together until the mixture resembles breadcrumbs.
2. Add the granulated sugar, vanilla sugar, and a pinch of salt. Mix well.
3. Gradually pour in the milk while mixing until a dough forms.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. Preheat the oven to 180°C (356°F).
6. Roll out the chilled dough and line a tart pan. Prick the base with a fork.
7. Bake for about 20 minutes or until golden. Let it cool completely.​

Preparing the pastry cream:

1. Split the vanilla bean and scrape out the seeds. Place both the seeds and pod into the milk and bring to a boil.
2. In a separate bowl, whisk the egg yolks and sugar until the mixture whitens. Add the cornstarch and mix well.
3. Remove the vanilla pod from the hot milk. Gradually pour the milk into the egg mixture, whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
5. Pour the pastry cream into a shallow dish, cover with plastic wrap touching the surface, and let it cool completely.​

Assembling the tart:

1. Spread the cooled pastry cream over the baked tart shell.
2. Arrange the halved strawberries on top, covering the cream completely.
3. Gently heat the strawberry jam until it becomes liquid, then brush it over the strawberries to give them a shiny finish.
4. Refrigerate the tart for at least an hour before serving.