Preheat your oven to 350°F (175°C) and gather a tart pan. Roll out your pastry dough on a floured surface until it’s about ⅛ inch thick. Fit the dough into the tart pan, pressing it into the sides. Prick the bottom with a fork to prevent bubbles, then bake for 20-25 minutes, or until golden brown. Let it cool completely before adding the filling.

In a medium saucepan, combine heavy cream and whole milk over medium heat. Stir occasionally until it begins to simmer. In a separate bowl, whisk together egg yolks, cornstarch, and granulated sugar until smooth. Gradually pour the hot milk mixture into the egg mixture while whisking continuously to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Once the custard has thickened and coats the back of a spoon, remove it from the heat and stir in the scraped vanilla beans for a rich flavor. Transfer the custard to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow the custard to cool to room temperature before pouring it into the cooled tart crust.

After the custard has cooled and set in the tart crust, wash and slice fresh strawberries, arranging them on top of the custard in a beautiful pattern. Ensure they are evenly distributed to make the tart visually appealing.

In a small saucepan, gently heat apricot jam with a teaspoon of water until it becomes more liquid, about 1-2 minutes. Brush the warm glaze over the strawberries for a shiny finish. Chill the Vanilla Custard & Strawberry Tart in the refrigerator for at least 30 minutes before slicing and serving to enhance the flavor and texture.