Combine the butter and sugar in a food processor and pulse until they blend together, creating a paste-like mixture. Add the egg and vanilla, and pulse again to blend.

Incorporate the flour into the mixture and pulse until you achieve a smooth dough.

Transfer the dough to a surface lightly dusted with flour, shaping it into a disc. Wrap it in plastic wrap and refrigerate it for a minimum of 90 minutes.

Roll out the chilled dough between two sheets of parchment paper, creating a circle with a diameter of 9.5 inches. Carefully remove the top parchment paper (if the dough is too soft, refrigerate it for 15 minutes to firm up).

Using the bottom parchment paper, gently lift the dough and place it over the tart shell (with the parchment paper facing up). Press the dough into the pan with your fingers to ensure there are no gaps between the pan and the dough. Return the pan with the dough and parchment paper to the refrigerator for an additional 20-30 minutes to set.

When ready to bake preheat oven to 375F (190C).

Remove the parchment paper from the chilled dough and use a knife to trim any access dough.

Use a fork to prick the dough, line it with parchment paper, and top it with pie weights or dry beans.

Bake over the lower oven shelf for 30 minutes. Allow to cool before removing the weights.

In a medium-sized bowl, whisk together the egg yolks, cornstarch, and 1/4 cup of milk. In a separate medium saucepan, heat the remaining milk and sugar over medium heat until it reaches a simmer. Remove the saucepan from the heat.

Gradually pour 6 tablespoons of the hot milk into the egg yolk mixture while whisking continuously. Pass the egg mixture through a sieve to remove any lumps.

Place the saucepan back on the heat and pour in the egg mixture. Cook and stir constantly over medium heat until the mixture thickens and comes to a boil. Remove the saucepan from the heat and stir in the vanilla extract.

Transfer the pastry cream to a bowl or an airtight container. To prevent a skin from forming, place a sheet of cling film (plastic wrap) directly on top of the pastry cream. Refrigerate the cream for a minimum of 1 hour.

Place the sliced strawberries in a medium mixing bowl, sprinkle them with sugar, and give them a toss. Allow them to sit for approximately 10 minutes.

Once both the crust and pastry cream have cooled, evenly spread the pastry cream over the crust.

Using a slotted spoon or a fork, gently arrange the strawberries on top of the pastry cream.

Refrigerate the tart for a minimum of 1-2 hours to allow the flavors to blend together.