Split the vanilla bean lengthwise and scrape out the seeds. Combine milk, vanilla pod, and seeds in a saucepan, heating until simmering.

Whisk together egg yolks and 4 tablespoons of sugar until pale. Add cornstarch and warm milk mixture, stirring continuously.

Return to saucepan, chef over low heat while whisking until thickened, around 5–7 minutes.

Remove from heat, stir in butter, transfer to a bowl, cover with plastic wrap, and cool to room temperature before refrigerating for at least 1 hour.

Place baked tart crust on a serving dish, ensuring it's completely cooled.

Once the pastry cream is chilled, whisk to ensure a silky texture. Spoon into the tart shell and spread evenly.

Slice and arrange fresh strawberries on top of the pastry cream in an overlapping pattern.

Combine jam with a splash of water, microwave until melted, and glaze the strawberries.

Cover loosely with plastic wrap and chill for at least 30 minutes before serving.